Vegetable Florets Pasta Bake
Experience comfort food at its finest with this irresistible Vegetable Florets Pasta Bake, a wholesome and flavorful dish that's as easy to prepare as it is satisfying. Packed with tender broccoli and cauliflower florets, juicy cherry tomatoes, and al dente pasta, this recipe is smothered in a creamy, cheese-laden sauce made from mozzarella, Parmesan, and a hint of aromatic garlic. Baked to golden, bubbly perfection, this pasta bake is ideal for weeknight dinners or cozy gatherings. With a prep time of just 20 minutes and a perfectly crisp crust, it's a crowd-pleasing vegetarian delight that transforms simple pantry staples into a hearty meal.
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Recipe Information
Ingredients
- 300 grams pasta (penne or fusilli)
- 200 grams broccoli florets
- 200 grams cauliflower florets
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 150 grams cherry tomatoes, halved
- 250 ml heavy cream
- 250 ml milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 150 grams shredded mozzarella cheese
- 50 grams grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 200°C (400°F). Grease a 9x13 inch baking dish lightly with olive oil or non-stick spray.
Cook the pasta in a large pot of salted boiling water until al dente, following the package instructions. Drain and set aside.
Steam or blanch the broccoli and cauliflower florets in boiling water for 3-4 minutes, or until tender but still crisp. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Add the halved cherry tomatoes to the skillet and cook for another 5 minutes, stirring occasionally. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring continuously to create a roux.
Gradually whisk in the heavy cream and milk, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes, or until slightly thickened.
Stir in the mozzarella cheese, Parmesan cheese, oregano, basil, salt, and black pepper. Mix until the cheeses are fully melted, and the sauce is smooth.
In a large mixing bowl, combine the cooked pasta, steamed vegetables, sautéed cherry tomatoes, and cheese sauce. Mix well to coat everything evenly.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
Sprinkle additional mozzarella and Parmesan cheese (optional) on top for a bubbly crust.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Allow to cool for 5 minutes before serving. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 4546 mg | 198% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 26.0 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2160 mg | 166% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1561 mg | 33% | |
*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.
