Cheesy Broccoli Pasta Bake Recipes

BROCCOLI CHEESE PASTA BAKE

Steps:

• Preheat the oven to 350°F, and lightly grease a 2.5 quart baking dish. Set aside.
• Bring a large pot of salted water to a boil, and cook the pasta for 5-6 minutes. Add the broccoli florets and cook for an additional 1 minute. The pasta should be al dente, and the broccoli should be lightly blanched.
• Drain the pasta and broccoli, rinse under cold water, drain again, and set aside. In a large skillet over medium heat, melt the butter. Whisk in the flour, and cook for 2-3 minutes. Then, add the garlic, salt, basil, and oregano, and whisk to combine.
• Adjust the heat to low. While continuing to whisk, slowly pour in the heavy cream and broth. Continue whisking until wisps of steam begin to rise from the liquid. Then, add half the Gruyere and half the Parmesan cheese a little at a time, whisking between each addition until the cheese is melted. Remove from heat.
• Transfer the pasta, broccoli, and sauce to the prepared baking dish. Stir to combine. Top with the remaining cheese. Bake uncovered for 20-25 minutes or until the cheese is golden brown and the sauce is bubbling around the edges.
• Remove from the oven and allow to cool for 10 minutes before serving. See post for storage options.

EASY BROCCOLI CHEDDAR PASTA BAKE

Steps:

• Preheat the oven to 180°C/350°F.
• Bring a large pot of salted water to a boil. Add the pasta and cook for 7-10 minutes. The pasta should be quite firm still as it will continue cooking in the oven. Add the broccoli florets and cook for the last 2 minutes of cooking. Reserve 1 cup of cooking water and drain.
• While the pasta is cooking, melt the butter in a deep pan or saucepan then whisk in the flour.
• Cook for 1-2 minutes then whisk in the garlic powder and thyme.
• Add the milk, stirring/whisking continuously, until smooth. Cook over medium heat until the sauce has thickened and the flour has cooked through.
• Stir in the cream, grated cheese and season with salt and pepper.
• Combine the pasta and broccoli with the cheese sauce. Add a little pasta water if the sauce is too thick.
• Transfer to a baking dish and top with grated cheddar cheese. Place in a preheated oven and bake for 15-20 minutes until golden brown and bubbling.
• Remove from the oven, allow to rest for 5 minutes then serve.

CHEESY BACON PASTA BAKE WITH BROCCOLI CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Let bacon cool enough to handle, about 5 minutes; crumble and set aside. Drain cooked pasta and set aside.
• Heat 2 tablespoons bacon grease in a medium saucepan over medium heat. Saute onion and garlic in the hot grease for 2 to 3 minutes. Add crumbled bacon, heavy cream, and 1 tablespoon butter; continue cooking until sauce becomes thick and creamy, 5 to 7 minutes. Mix in gouda cheese and stir until melted. Season with salt and pepper. Remove from heat and mix pasta into the cream sauce. Pour mixture into the prepared casserole dish.
• Melt remaining 2 tablespoons butter in a medium, microwave-safe bowl in a microwave for 20 seconds. Mix in panko bread crumbs and riced broccoli; stir very well to coat in butter. Spread mixture on top of pasta.
• Bake in the preheated oven for 15 minutes. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Continue to bake in the preheated oven until crumble is browned, about 5 minutes more.

PASTA BROCCOLI BAKE

Steps:

• In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
• Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
• Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
• Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

CHEESY BROCCOLI PASTA BAKE

Steps:

• Put the pasta in a pan of boiling water and simmer for 10-12 minutes until it still has a little bit of bite to it.
• Make the cheese sauce.
• Add the broccoli to the pasta about 3 minutes before the pasta is finished cooking. You don't want to overcook the broccoli, as it will become mushy once baked.
• Drain the pasta and then add the cheese sauce and mix well. Put the mixture in to a large baking dish.
• Sprinkle with the breadcrumbs and extra cheese (optional) and then put in a preheated oven at 190°C/375°F/Gas 5 for 15 minutes until the top starts to crisp up.

CHEESY BROCCOLI PASTA BAKE

Steps:

• Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
• Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
• Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

CHEESY HAM & BROCCOLI PASTA

Steps:

• Bring a large pan of water to the boil and cook the pasta following pack instructions, adding the broccoli florets to the pan for the final 4 mins. Drain and set aside.
• Meanwhile, make the sauce. Heat the oil in a large pan and cook the onion for 5 mins to soften, then stir in the garlic and cook for 1 min more. Stir in the ham, cream and mustard, then bring to the boil. Add the pasta and broccoli, then stir in the cheese, coating everything in the sauce.

BROCCOLI PASTA BAKE

Steps:

• Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
• Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
• Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.