Instructions: Preheat the oven to 200 degrees C/400 degrees F/gas mark 6. Bring a deep pan of salted water to the boil add the pasta and cook until al dente about 9 minutes.

Drain the pasta and tip into a baking dish about 30cm long.

Cook the greens in a small amount of boiling water.

Drain when tender about 4 minutes.

Put on top of the cooked pasta.

Mash the cheese and mix with the bechamel sauce and parsley seasoning it with a few grinds of black pepper.

Pour the sauce over the greens and pasta and bake in the oven for 25 to 30 minutes until the sauce is bubbling around the edge and light add in patches.

I use crisp spring greens for this but spinach green or white cabbage would be just as good. Spinach needs a shorter cooking time.

Serves 4

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