Crusty pasta & broccoli bake

Crusty pasta & broccoli bake

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(78 ratings)

Ready in 20 mins

Easy

Serves 4

Super-fast veggie dish, on the table in 20 minutes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal652
  • fat25g
  • saturates11g
  • carbs88g
  • sugars0g
  • fibre5g
  • protein24g
  • salt1.98g
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Ingredients

  • 400g penne or macaroni
  • 1 red onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g head broccoli, stalks chopped and florets halved
    Broccoli

    Broccoli

    brok-o-lee

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

  • 1 vegetable stock cube
  • 1 tsp French or German mustard
    Mustard

    Mustard

    muss-tard

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

  • 200g pot half fat crème fraîche
  • 100g grated mature gruyère or cheddar
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • small handful parsley leaves, chopped
    Parsley

    Parsley

    par-slee

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

  • 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
  • ½ tsp dried mixed herbs or thyme

Method

  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.

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Comments, questions and tips

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amcoop
4th Sep, 2008
5.05
Simple to cook recipe that makes a wonderful dinner!! Freezes well, although I have to fight hubby for the leftovers! Cook this often.
hambyhugh
6th Aug, 2008
Not bad! Although, next time I will use extra mature cheddar and english mustard to give it more of a kick.
sybbie
29th Jul, 2008
Lovely recipe!My husband says it's the best one yet! and he loves meat! I added leftover ham last time
richmondicerink
27th Jul, 2008
Could I use natural yogurt in place of half fat crème fraîche, i live near New Delhi but have not been able to find creme fraiche, (one of a few items I cannot find)!
charlottemcara
14th Jun, 2008
5.05
Great! I used brown pasta which is also good - healthier too! Veg was cooked to perfection - not too hard, not too soft!
lesley1142
27th May, 2008
5.05
Lovely recipe, I added mushrooms to it. I also baked it for 20 mins for an extra crispy taste. I used Cheddar as well and it was fine. I may change the pasta shapes, they were a little large for my 2 young kids to eat easily. Would make again, it's so easy and quick to prepare.
Tinkle
21st May, 2008
4.05
Easy meal and delicious definately a keeper
crazyfox
17th Apr, 2008
4.05
My Daughter turned Her nose up when I was making this, but finished it all off!. I thought it was very nice. I'm not a veggie but do enjoy veggie recipes.
sligachan
16th Apr, 2008
3.05
a little more mustard for me and perhaps more creme! But a nice recipe I have cooked several times.
lizzafezza
31st Mar, 2008
4.05
I also baked this rather than grilling it.

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