Broccoli Pasta Bake
This Broccoli Pasta Bake recipe will change the way you make pasta bake forever. Here I also show you how to prep and cook broccoli in the most delicious way imaginable!
Cost: £2 / $2.50
Large Deep Frying Pan & Wooden Spoon
9" x 9" Casserole Dish (or similar size)
Large Pot & Colander
Jug (for stock)
Sharp Knife & Chopping Board
- 300g / 10.6oz Rigatoni, (or short cut pasta of choice)
- 2 cups / 500ml Milk, at room temp
- 1 cup / 250ml Vegetable Stock
- 1 cup / 100g Gruyere, grated
- 1 cup / 100g Cheddar, grated
- 3 tbsp Butter
- 3 tbsp Flour
- 1 medium sized head of Broccoli, sliced into bite sized florets (weight of broccoli approx 12oz/350g before diced)
- 1 small-medium Red Onion, peeled & sliced into strips
- 1 clove of Garlic, peeled & finely diced
- 1 tbsp Wholegrain Mustard
- 1/4 tsp Ground Nutmeg
- 1 slice of Bread, pulsed into crumbs (see notes)
- Olive Oil/Oil Spray, as needed
- Salt & Black Pepper, to taste
Add broccoli and onion to baking dish with a good drizzle of oil and a hefty pinch of salt and pepper. Use your hands to combine, then roast in the oven at 200C/390F for 15-20mins, or until the broccoli is lightly charred and fork tender. Give it a mix half way.
Meanwhile, place pasta in salted boiling water and cook until al dente. Pasta should be a touch hard still, if it's fully cooked it'll come out sloppy when baked.
Add butter and garlic to a large pan over medium heat. Stir in flour until a paste forms, then gradually add in milk, whisking as you go to avoid lumps. Whisk in veg stock and simmer for a few mins until the sauce thickens slightly.
Stir in mustard, nutmeg and a good pinch of salt and pepper, then add in the broccoli/onion. Add in cheese then stir in drained pasta. Pour everything back into the baking dish and level off with a wooden spoon.
Top with breadcrumbs and more salt and pepper, then liberally spray with oil. Bake in the oven at 200C/390F for 20mins, or until the breadcrumbs and golden all across the top.
a) Gruyere - Gruyere has a gorgeous sweet and nutty twang to it, which works perfectly in this recipe. You'll find it in nearly all supermarkets/grocery stores. If you don't have it/want to use it, you can sub more cheddar. Do use it though if you can!
b) Al dente pasta - Like mentioned in the method, you want to boil the pasta until it's just al dente. Anymore and it'll turn sloppy when baking.
c) Breadcrumbs - Best to use bread that's ever-so-slightly stale and pulse it in a food processor. If you have ready made breadcrumbs (extra points for Panko) just use them. Just a light coating to cover the pasta, but not so much it soaks up all the sauce.
d) Calories - based on using 1 tbsp worth of olive oil to coat the broccoli/onions:
Calories: 465kcal | Carbohydrates: 41.54g | Protein: 24.54g | Fat: 23.74g | Saturated Fat: 12.97g | Polyunsaturated Fat: 1.58g | Monounsaturated Fat: 7.52g | Trans Fat: 0.054g | Cholesterol: 67mg | Sodium: 507mg | Potassium: 675mg | Fiber: 8.2g | Sugar: 6.91g | Vitamin A: 3650IU | Vitamin C: 151mg | Calcium: 670mg | Iron: 2mg