Cheesy broccoli pasta bake

Broccoli pasta bake

  • 1
  • 2
  • 3
  • 4
  • 5
(39 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6 - 8

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal667
  • fat27g
  • saturates16g
  • carbs82g
  • sugars11g
  • fibre5g
  • protein28g
  • salt0.98g
Save to My Good Food
Please sign in or register to save recipes.


  • 1l milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 garlic cloves, bashed
  • 2 bay leaves
  • 500g dried pasta



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 350g broccoli, in small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 75g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g plain flour
  • a little freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 1 tsp mustard powder



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 200g cheese, grated (cheddar, Parmesan, Gruyère, or a mixture)


  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Nov, 2012
Used 1 litre milk as in recipe makes a lot of beautiful cheese sauce definitely needed to cover all that pasta. Makes ALOT. I made this and froze into portions. Its is absolutely lovely the nutmeg and mustard as essential to the sauce and give a lovely flavour takes it from good to fabulous. Could add more veg or different veg or even chicken to make different.
11th Nov, 2012
This is fantastic! To clear it up, it is one litre not one pint. You need the litre because look at how many is serves, it is a pasta bake and sauce is copious. I didn't have the right cheese and so used one that when melted, became super melted like on a pizza, so for me even woith the one litre, the suace was hard to get from the saucepan to teh pasta (Kinda like glue), but once heated in teh oven was fine. I assume with the right cheese ( I accidentaly use a cheddar mozzerella blend) It wouldn't be so hard. This is a great recipe, and tasted fantazmical!
11th Oct, 2012
To all intense and purposes this is macaroni cheese with broccoli. Nevertheless it is delicious.
14th Jul, 2012
I halved the recipe and it fed an adult and two kids with enough left over to feed us all again. Added smoked turkey rashers for extra flavour and found it was very tasty.
26th Apr, 2012
It is a lovely dish. Easy to do and very filling. Defiantly one of my favorite vegetarian dish.
26th Apr, 2012
It is a lovely dish.Easy to do and very filling.It is defiantly one of my favorite vegetarian dish.
10th Apr, 2012
Has anyone made this to freeze ahead and then used it successfully? I am planning a large wedding buffet with some vegetarians attending and wondered if this really is a good recipe, or does it alter in consistency with freezing? Thanks!
1st Jan, 2012
Really nice and easy to make :D Will do again.
29th Oct, 2011
This was absolutely delicious - halved the recipe which was perfect for 3 portions. All the flavourings came through in the sauce and it was really tasty. I only used cheddar cheese, but would certainly try it again with different cheeses.
17th Oct, 2011
yummy! we add bacon to ours! check out our review on our food blog....


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?