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Broccoli Pasta Bake with serving spoon
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5 from 6 votes

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!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: British
Servings: 4
Calories: 465kcal
Cost: £2 / $2.50

Equipment

  • Large Deep Frying Pan & Wooden Spoon
  • Suitably Sized Baking Dish
  • Large Pot & Colander
  • Jug (for stock)
  • Sharp Knife & Chopping Board
  • Cheese Grater

Ingredients

  • 300g / 10.6oz Rigatoni (or short cut pasta of choice)
  • 1.25 cup / 300ml Milk, at room temp
  • 1.25 cup / 300ml Vegetable Stock
  • 2 cups / 200g Gruyere Cheese, can sub cheddar (see notes)
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1 small head of Broccoli, sliced into bite sized florets
  • 1 small Red Onion, peeled & sliced
  • 1 clove of Garlic, peeled & finely sliced
  • 1 heaped tsp Wholegrain Mustard
  • pinch of Nutmeg
  • 1 slice of Bread, pulsed into crumbs (see notes)
  • Olive Oil/Oil Spray, as needed
  • Salt & Black Pepper, to taste

Instructions

  • Place your broccoli, onion, garlic, a good drizzle of olive oil and salt & pepper in a suitably sized baking dish and roast for 15-20mins at 200C/392F or until fork tender and lightly charred. Timings will differ depending on the size of broccoli, just keep an eye on it as broccoli can burn quickly.
  • Meanwhile, place your pasta in salted boiling water and cook until a dente. Pasta should be a touch hard still, if it's fully cooked it'll come out sloppy when baked.
  • At the same time, melt your butter in a suitably sized pan. Add flour, then stir into a paste. Gradually add your milk, stirring throughout, then gradually and your vegetable stock. Make sure it's gradual and you keep stirring or lumps will form. Leave to simmer until thickened.
  • Once thickened, add gruyere, mustard, nutmeg and seasoning, then add in the broccoli, onions and garlic. Drain pasta and combine.
  • Pour back into your baking dish, top with breadcrumbs, olive oil spray, seasoning and bake for 20mins at 200C/392F or until golden brown.

Video

Notes

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 cheddar. In such case I recommend a good quality sharp cheddar for maximum flavour.
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 and 10 sprays on the breadcrumb topping.

Nutrition

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