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Broccoli Pasta Bake

PREP 10 minutes
COOK 1 hour
TOTAL 1 hour 10 minutes
Yield 4 people
Created by: Charlene Carey
Cheesy Broccoli Pasta Bake Recipe
A delicious vegetarian pasta bake featuring broccoli, cheddar cheese, and a creamy sauce, perfect for a comforting meal.
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Course: Main Course
Cuisine: Vegetarian

Equipment

  • Saucepan
  • Whisk
  • Casserole dish
  • Oven

Ingredients

  • 350 g pasta, penne or rigatoni (3 ½ cups)
  • 1 medium head broccoli, cut into florets and washed
  • 1 medium onion, finely sliced
  • 40 g butter (3 tbsp)
  • 40 g plain flour (all-purpose flour) (⅓ cup)
  • 1 pint semi-skimmed milk
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon wholegrain mustard
  • 2 cloves garlic, minced
  • 100 g mature/sharp cheddar cheese, grated (divided into 70 g and 30 g portions)
  • 50 g vegetarian parmesan cheese, finely grated (divided into 30 g and 20 g portions + more for serving)
  • 25 g panko breadcrumbs
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon finely chopped parsley (optional)

Instructions

  • Start by preheating your oven to 180 degrees C. You will know it is ready when it feels warm and inviting. This ensures your broccoli pasta bake bakes evenly and nicely.
  • Place the pasta into a pot of boiling salted water and cook until al dente, which typically takes about 8 minutes. Ensure it is slightly firm since it will continue cooking in the oven.
  • Melt the butter in a pan, then add the sliced onion and minced garlic, cooking until fragrant, about 5 minutes.
  • Sprinkle in the flour into your onion mixture and stir constantly for around 1 to 2 minutes, allowing it to thicken and create a paste-like consistency.
  • Gradually whisk in the semi-skimmed milk until the sauce is smooth and bubbling gently. Ensure to pour slowly to avoid lumps.
  • Stir in the wholegrain mustard, thyme, sea salt, and black pepper, followed by the grated sharp cheddar. Adjust the seasoning as desired.
  • Add the cooked pasta and broccoli florets to the sauce, gently folding to coat without crushing the broccoli.
  • Spoon your mixture into a baking dish, spreading it evenly.
  • Top with breadcrumbs, remaining cheddar, and vegetarian parmesan, and sprinkle parsley for additional color.
  • Place your dish in the oven and allow it to bake for about 30-40 minutes until the top is golden and bubbling.

Notes

Storage Tips: Store leftovers in the fridge for one or two days. Do not freeze, as the sauce may split upon thawing. Expert Tips: Add milk slowly while whisking to prevent lumps. For a crispy topping, broil for 5 minutes at the end of baking. Use a balloon whisk for better sauce consistency. Reheating Instructions: Reheats well in the microwave or oven.