Cheesy broccoli pasta bake

Broccoli pasta bake

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(39 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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mandinga
16th Feb, 2011
3.05
I made this (it was OK, but not show-stopping). One litre of milk is correct - it's meant to make a large quantity so that you can freeze it.
stephj123
15th Feb, 2011
I'm gonna have a go at this later and also add some cauliflower. Gonna try with 1pt milk, 1ltr seems way too much.
knoxdwc
15th Feb, 2011
2.05
Lovely food styling in a takeaway tray!
stoney
15th Feb, 2011
Think it means 1 litre Ellen; all the other quantities are in metric....it does sound rather a lot though.
ellennetheravon
15th Feb, 2011
I take it that is 1 pint of milk?

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