Broccoli pasta bake
This creamy broccoli and cheese pasta bake combines tender vegetables and pasta beneath a crispy, golden topping. Rich cheddar, mascarpone, and juicy cherry tomatoes create a comforting and deeply flavourful family dish. Serve it piping hot straight from the oven for a satisfying weeknight dinner.
Ingredients
- Milk500 ml
Instructions
7 steps- 1
Preheat the oven to 190C/170C Fan/Gas 5.
- 2
Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a minute, until it starts to smell biscuity. Gradually add the milk, whisking constantly, until smooth. Season with salt and pepper and bring the sauce to a gentle simmer, stirring frequently. Cook for around 4 minutes, until thick and silky.
- 3
Add two-thirds of the cheddar (reserving some for topping), the mascarpone, mustard and cayenne and cook until the cheese has melted. Remove from the heat and set aside.
- 4
Cook the pasta in a saucepan of plenty of boiling water according to the packet instructions. About 2 minutes before the end of the pasta cooking time, add the broccoli and leek. Drain and return to the pan.
- 5
Stir in the cheese sauce to thoroughly coat the pasta and vegetables.
- 6
Spoon into an ovenproof dish, making sure it is spread evenly. Scatter the cherry tomatoes and pine nuts (if using) on top, followed by the breadcrumbs, remaining cheddar and Parmesan.
- 7
Bake for 20-25 minutes, until bubbling hot and the top is golden brown.
Nutrition
1 serving ≈ 400 g
Nutrition values are estimates. - means data is unavailable.
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