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Cheesy broccoli pasta bake

Broccoli pasta bake

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Rating: 4 out of 5.44 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

A versatile pasta bake is a midweek staple and this recipe can even be made ahead and frozen for extra convenience

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal667
fat27g
saturates16g
carbs82g
sugars11g
fibre5g
protein28g
low insalt0.98g
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Ingredients

Method

  • STEP 1

    Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you’re freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.

  • STEP 2

    Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.

  • STEP 3

    Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

Goes well with

Recipe from Good Food magazine, February 2011

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Overall rating

Rating: 4 out of 5.44 ratings
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