Cheesy broccoli pasta bake

Broccoli pasta bake

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(40 ratings)

Prep: 10 mins Cook: 30 mins

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal667
  • fat27g
  • saturates16g
  • carbs82g
  • sugars11g
  • fibre5g
  • protein28g
  • salt0.98g
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Ingredients

  • 1l milk

    Milk

    mill-k

    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

    Pasta

    pah-stah

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

  • 350g broccoli, in small florets
    Broccoli

    Broccoli

    brok-o-lee

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

  • 75g butter
    Butter

    Butter

    butt-err

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

  • 75g plain flour
  • a little freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

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

  • 1 tsp mustard powder
    Mustard

    Mustard

    muss-tard

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

  • small bunch parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    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)

Method

  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.

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Comments, questions and tips

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isitworthwaitingfor
17th Oct, 2011
yummy! we add bacon to ours! check out our review on our food blog....http://www.isitworthwaitingfor.com/2011/10/broccoli-pasta-bake.html
josie101
19th Sep, 2011
4.05
And also, as far as leftovers go, I splashed a bit of milk over the pasta and covered it in the oven for a bit, then uncovered it to crisp up the top and it was fine. Sauce was almost as good as previous day - it was helped by the milk which was almost all absorbed and when all stirred up just added to the sauce
josie101
17th Sep, 2011
4.05
I kinda made it up as I went along with the quantities and made it in a dish to serve 4. I added some bacon sprinkled on the top over the pasta and broccoli before I poured the sauce over and sprinkled cheese on top. Served with garlic bread and my boyfriend who is not that keen on pasta thought it was great! Quick and easy and will make again!
zemfira
19th Jun, 2011
4.05
Halfed the recipe as I was cooking just for two people, with enough left to feed a third. Haven't been able to find mustard powder in local stores so I simply substituted it for a tablespoon of Dijon mustard - worked well in my personal opinion. Overall a delicious and filling meal.
babybex
11th Jun, 2011
5.05
this is a perfect freezer filler, great meal to have handy.
plummy
25th May, 2011
4.05
Just made this as we had a veggie friend for tea tonight. Really good, will definately make this again. Glad I read the comments and did 1 ltr of milk also added a couple of tsp of dijon mustard and used the rest of a cauliflower that I had in the fridge. Could easily half the quantities and have as an accompaniment to meat.
home2corby
5th Apr, 2011
3.05
HaHa I made this with 1 pint of milk not a litre it was very dry! should have read the comments.............. Would make again with correct measurements ~ good recipe for our family meat free monday's
B_McPhee
15th Mar, 2011
5.05
Made this with measurements as per the recipe and the whole lot was devoured! It served 2 adults and 3 children very easily with big portions, and even the kids (including one vegetable-phobic 6 year old) cleared their plates. The measurement is correct - 1 litre of milk. It seems an awful lot when you're making it but with 500g pasta it produces a lovely, silky smooth pasta sauce. I used mature cheddar and a bit of grated mozzarella on top as well (nice and stringy!) and as with most pasta bakes I topped with a handful of breadcrumbs for extra crunch. Would thoroughly recommend this recipe. Oh, I agree with the other comment, though - it's not much use if you refrigerate for the next day, it goes quite stodgy.
Frantic Flapjack
10th Mar, 2011
3.05
I halved the recipe as it was only for 3 of us. I made it the day before and the sauce was lovely - tasted great and a good consistency. However, the next day it had sort of set in the baking dish. I thought by sprinkling with cheese and reheating in a hot oven would sort it out but unfortunately it didn't. Turned out a stodgy lump, so I would recommend it but eat it straight away.
jeanettebain
24th Feb, 2011
5.05
Great for vegetarians but also accompaniment to casseroles. My vegetarian niece (19) had 4 helpings!!

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