Broccoli and Pasta Bake
Indulge in a comforting, cheesy delight with this Broccoli and Pasta Bake recipe—a family-friendly meal that combines tender pasta, vibrant broccoli florets, and a creamy homemade cheese sauce, all topped with golden, crispy breadcrumbs. This easy-to-make casserole features a velvety béchamel sauce infused with cheddar and parmesan cheese, perfectly enveloping every bite. With a prep time of just 15 minutes and simple pantry staples like pasta, butter, and garlic powder, this dish is both quick and budget-friendly. Ideal for weeknight dinners, this baked pasta pairs beautifully with a side salad or garlic bread for a wholesome and irresistible meal that will have everyone coming back for seconds. Perfect for feeding a crowd, this bake brings both heartiness and veggie-packed goodness to your table.
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Recipe Information
Ingredients
- 250 grams pasta (penne or fusilli)
- 300 grams broccoli florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 500 milliliters milk
- 150 grams shredded cheddar cheese
- 50 grams parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 teaspoon olive oil
- 50 grams breadcrumbs
Instructions
Preheat your oven to 200°C (400°F). Grease a baking dish with olive oil and set aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions, about 8-10 minutes. Add the broccoli florets to the same pot during the last 3 minutes of cooking. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually add the milk to the roux while whisking continuously to avoid lumps. Cook for about 5-7 minutes, or until the sauce thickens.
Stir in the shredded cheddar cheese, parmesan cheese, salt, black pepper, and garlic powder. Mix until the cheese is fully melted and the sauce is smooth.
Combine the cooked pasta and broccoli with the cheese sauce. Mix well to ensure everything is evenly coated.
Transfer the pasta and broccoli mixture to the prepared baking dish. Spread it out evenly.
Sprinkle the breadcrumbs evenly over the top of the dish for a crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let the dish cool for a few minutes before serving. Enjoy your Broccoli and Pasta Bake!
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 5490 mg | 239% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 35.3 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 2469 mg | 190% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
