Crusty pasta & broccoli bake

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Good Food

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Recipe by Good Food

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1. Boil the pasta, onion and broccoli stalks in plenty of lightly salted boiling water for about 7 mins, then add the florets and cook for another 3 mins. Reserve about 400ml of the water, then drain the pasta and vegetables.
2. Return the reserved water to the pan and dissolve the stock cube, whisk in the mustard and crème fraîche, then season to taste. Bring to the boil. Stir in the drained pasta, vegetables and half the cheese, mixing until melted. Stir in the parsley.
3. Heat the grill for 3 mins. Tip the pasta and vegetables into a shallow, ovenproof dish. Mix together the remaining cheese, breadcrumbs and herbs, then scatter on top.
4. Stand the dish on the base of a grill pan and grill for about 3 mins, turning if it starts to brown. Keep watching so the top doesn't start to burn or the cheese will toughen. Remove and leave to stand for 5 mins before serving.

Per serving

652 kcalories, protein 24g, carbohydrate 88g, fat 25 g, saturated fat 11g, fibre 5g, salt 1.98 g

Latest comments and suggestions

Results 21-32

• MushyPeaBrain

  04 September 2008

  MushyPeaBrain rated and commented on this recipe

  

  Simple to cook recipe that makes a wonderful dinner!! Freezes well, although I have to fight hubby for the leftovers! Cook this often.

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• Katja

  30 October 2008

  Katja rated this recipe

  

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• Cara C

  13 November 2008

  Cara C rated and commented on this recipe

  

  This was really nice when it had just been cooked but dried out a lot in the fridge and wasn't great reheated.

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• Tricia

  24 February 2009

  Tricia rated and commented on this recipe

  

  This smelled lovely while I was cooking it, was edible but not great, dogs had over half of it, I won't be making this again, first recipe off this site that hasn't been a winner

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• nellyj

  03 March 2009

  nellyj rated and commented on this recipe

  

  Thanks for above advice. I added some bacon bits and fried the onion with it first and also put in oven for 20 mins - a really lovely creamy sauce (I just put in the whole tub - think it was 300g). Def make again.

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• flower

  25 March 2009

  flower rated and commented on this recipe

  

  I´ve just finished eating this and it was beautiful!! I didn´t have any creme fraiche so I used cream cheese instead... of course it just added to the cheesy creaminess!!! Definitely recommended!!

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• Luce_1987

  09 June 2009

  Luce_1987 rated this recipe

  

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• Joey

  26 August 2009

  Joey rated and commented on this recipe

  

  This was delicious!!! It's rare that we weould indulge in veggie food but this really was tasty. I usde mexican cheese to give a little kick and enjoyed it very much.

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• ohnicky

  22 September 2009

  ohnicky rated and commented on this recipe

  

  This was pretty nice, but the creme fraiche and stock sauce is a bit thin, and just lacked *something*. Next time I will use a little less of the pasta water (or the whole tub of creme fraiche!) and more Gruyere or a stronger cheese.

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• Dave

  01 October 2009

  Dave rated this recipe

  

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• Vaishali

  07 October 2009

  Vaishali rated and commented on this recipe

  

  The dish turned out exactly as described in then recipe. No gloopy sauce at the bottom of the dish. Next time I will use more veggies, herbs and cheese, because it was a bit too bland for my taste. My 5-year-old daughter loved it, though. In fact, she overate, which is rather rare. :-)

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• Vaishali

  07 October 2009

  Vaishali commented on this recipe

  The dish turned out exactly as described in the recipe. No gloopy sauch at the bottom of the dish. My 5-year-old daughter loved it. In fact, she overate, which is rather rare. :-) It was a bit bland for me, though. I will add more veggies, herbs, cheese and less pasta next time.

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Ingredients

• 400g penne or macaroni
• 1 red onion , roughly chopped
• 250g head broccoli , stalks chopped and florets halved
• 1 vegetable stock cube
• 1 tsp French or German mustard
• 200g pot half fat crème fraîche
• 100g grated mature Gruyère or cheddar
• small handful parsley leaves, chopped
• 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
• ½ tsp dried mixed herbs or thyme

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 400g penne or macaroni
• 1 red onion , roughly chopped
• 250g head broccoli , stalks chopped and florets halved
• 1 vegetable stock cube
• 1 tsp French or German mustard
• 200g pot half fat crème fraîche
• 100g grated mature Gruyère or cheddar
• small handful parsley leaves, chopped
• 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
• ½ tsp dried mixed herbs or thyme

Per serving

652 kcalories, protein 24g, carbohydrate 88g, fat 25 g, saturated fat 11g, fibre 5g, salt 1.98 g

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