Broccoli and Pasta Bake Recipe

Name: Broccoli and Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dry penne pasta; 1 large head of broccoli, cut into florets; salt; fresh ground black pepper; 1 ounce pine nuts, toasted (optional); 2 tablespoons plain flour; 1 ounce butter; 2 ½ cups milk; 6 ounces sharp cheddar cheese, grated; 1 tablespoon coarse grain mustard

Servings: persons

8 ounces dry penne pasta
1 large head of broccoli, cut into florets
salt
fresh ground black pepper
1 ounce pine nuts, toasted (optional)
2 tablespoons plain flour
1 ounce butter
2 ½ cups milk
6 ounces sharp cheddar cheese, grated
1 tablespoon coarse grain mustard

1
Preheat the oven to 400F
2
First make the cheese sauce by melting the butter in a saucepan and stirring in the flour.
3
Cook for about 1 minute then remove from the heat.
4
Whisk in the milk a little at a time until the sauce is smooth.
5
Bring to the boil and continue cooking for a further minute or until the sauce has thickened, stirring all the time.
6
Remove from the heat and stir in the mustard and half the grated cheese until melted and smooth.
7
Season to taste.
8
Bring a large pan of lightly salted water to the boil.
9
Add the pasta and cook according to the pack instructions.
10
About 5 minutes before the pasta is ready add the broccoli florets to the pan.
11
Drain the pasta and broccoli together and shake off excess water, arrange in a 2 litre gratin dish and pour over the cheese sauce.
12
To toast the pine kernels place on a baking tray under a hot preheated broiler, until just starting to change colour.
13
Sprinkle the top of the bake with the toasted pine kernels and remaining cheese.
14
Bake for about 15 minutes until golden and bubbling.
15
Serve with a crisp green salad.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces dry penne pasta, 1 large head of broccoli, cut into florets, salt, fresh ground black pepper, and more.

Yes, Broccoli and Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli and Pasta Bake

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