Leek and Mushroom Pasta Bake

• 1 tbsp extra virgin olive oil
• 1 leek, thinly sliced
• 2 cloves garlic, crushed
• 400 g mushroom, sliced
• 250 g pulse pasta
• 1 cup peas, frozen
• .5 bunch kale, thinly sliced
• 100 g broccoli, cut into florets
• 300 g ricotta
• .5 cup milk
• .25 cup parmesan cheese, grated