Cheesy broccoli pasta bake
Pasta and broccoli baked in a creamy cheese sauce with a crisp, golden top.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4 people
- Vegetarian
Ingredients
Quantities adjust to the number of servings.
- Penne (dried)350 g
- Broccoli400 g
- Butter30 g
- Plain flour30 g
- Milk700 ml
- Dijon mustard1 tsp
- Grated cheese (mild cheddar or Emmental)150 g
- Bread (blitzed into crumbs)1 slice
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 200 °C. Cook the pasta in plenty of salted water for 2 minutes less than the packet says, adding the broccoli florets for the last 3 minutes, then drain.
Meanwhile, melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer for 4–5 minutes until thick and creamy.
Take off the heat and stir in the mustard and two-thirds of the cheese. Season.
Mix the pasta and broccoli with the cheese sauce, tip into a baking dish and scatter with the rest of the cheese and the breadcrumbs.
Bake for 15–20 minutes until golden and crisp on top.