Chicken and mushroom pasta gratin

Instructions

1. Preheat oven to 200°C. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, garlic and mushrooms, stirring, for 5 minutes or until onion has softened. Increase heat to medium–high, add mince and cook, stirring to break up lumps, for 5 minutes or until cooked through.
2. To make white sauce, place cornflour in a jug and gradually whisk in milk until smooth. Add milk mixture and stock powder to a medium saucepan and cook over medium–high heat, whisking, for 2 minutes or until mixture boils and thickens.
3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet instructions, adding carrot, cauliflower and broccoli in the last 2 minutes of cooking time. Drain. Add pasta mixture and white sauce to mince mixture and stir to combine.
4. Spoon mixture into 6 x 1¾ cup (435 ml) capacity ovenproof dishes. Sprinkle with cheese and panko. Bake for 20 minutes or until light golden. Serve.