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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Broccoli and Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions