Broccoli Cauliflower Tetrazzini
Creamy, comforting, and packed with wholesome vegetables, Broccoli Cauliflower Tetrazzini is a delightful twist on the classic pasta bake. Featuring tender spaghetti tossed with a luscious cheese sauce, this recipe incorporates nutrient-rich broccoli and cauliflower florets for a hearty but balanced meal. Optional shredded chicken adds a boost of protein, while the combination of parmesan, mozzarella, and a golden breadcrumb topping ensures every bite is irresistibly flavorful. Simple yet elegant, this easy-to-make dish is baked to bubbly perfection in just under an hour, making it an ideal choice for family dinners or meal prep. Perfect for vegetarians (minus the chicken option) and pasta lovers alike, this casserole-style recipe is destined to become a regular on your dinner table.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups chicken or vegetable broth
- 1.5 cups whole milk
- 1 cup parmesan cheese, grated
- 1 cup shredded mozzarella
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 cups cooked shredded chicken (optional)
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- 0.5 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions, but drain it 1-2 minutes before it reaches al dente. Set aside.
In the same pot, steam or blanch the broccoli and cauliflower florets for 3-4 minutes, until slightly tender. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 3-4 minutes.
Add the butter to the skillet and allow it to melt. Stir in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
Gradually whisk in the broth and milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes.
Stir in the parmesan cheese, salt, black pepper, and dried thyme. Mix until the cheese is fully melted and the sauce is smooth.
If you're using cooked chicken, stir it into the sauce now, followed by the broccoli and cauliflower florets. Combine well.
In a large mixing bowl, combine the cooked spaghetti with the sauce mixture. Toss to evenly coat.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
Top with the shredded mozzarella and breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it rest for 5 minutes before garnishing with fresh parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.8 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 405 mg | 31% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 471 mg | 10% | |
*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.
