Cheesy Flower Power Pasta Bake
Indulge in the ultimate comfort food with this Cheesy Flower Power Pasta Bake, a vibrant twist on traditional baked pasta that’s packed with flavor and hidden veggies. Perfectly al dente pasta is tossed with tender broccoli and cauliflower florets, then enveloped in a velvety cheese sauce made with sharp cheddar and parmesan. Topped with a golden breadcrumb crust, this dish combines creamy, cheesy goodness with a satisfying crunch. Easy to prepare in just under an hour, this family-friendly bake is an ideal weeknight dinner or a crowd-pleasing potluck dish. A sprinkle of fresh parsley adds the perfect finishing touch to this hearty, wholesome meal. Keywords: cheesy pasta bake, broccoli and cauliflower pasta, crispy breadcrumb topping, comfort food recipes.
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Recipe Information
Ingredients
- 400 grams pasta (penne, fusilli, or ziti)
- 200 grams cauliflower florets
- 200 grams broccoli florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 500 milliliters milk
- 200 grams sharp cheddar cheese (grated)
- 50 grams parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 50 grams breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, but reduce the cooking time by 2 minutes for a firmer texture. Drain and set aside.
In the same pot, blanch the cauliflower and broccoli florets for 2-3 minutes until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
Reduce the heat to low and stir in the grated cheddar and parmesan cheeses. Reserve a small handful of cheddar for topping. Season the sauce with salt, black pepper, and paprika.
Combine the cooked pasta, blanched vegetables, and cheese sauce in a large mixing bowl. Mix well to ensure everything is coated evenly.
Transfer the mixture to a greased baking dish and level the top with a spatula.
In a small bowl, mix the breadcrumbs with olive oil and the reserved cheddar cheese. Sprinkle this mixture over the pasta.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 699 mg | 54% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 455 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.
