Cheese and Broccoli Pasta Bake
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
712 kcal
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Course
Main Course
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Cuisine
Italian
Cheese and Broccoli Pasta Bake
Description
The recipe begins with medium shell pasta cooked slightly under al dente, then combined with broccoli florets and a white sauce prepared from butter-browned onions, flour, milk, cream, and fresh thyme. Provolone and mozzarella cheeses melt into the sauce, creating a smooth and flavorful cheese base with mild tang and stretchiness. The preparation uses a stovetop-to-oven method, finishing the dish under a topping of panko breadcrumbs, lemon zest, Parmigiano cheese, and olive oil, which crisps and adds a bright contrast to the creamy bake.
This pasta bake can be served as a main or side, pairing well with simple salads or roasted proteins. The lemon in the topping introduces a fresh note to cut through the richness. The instructions also suggest possible cooking variations by preparing the sauce separately and transferring for baking.
Note: The recipe advises that the pasta dish can be prepared in a stovetop-safe braiser or cooked in a separate pan and then transferred for baking, providing flexibility in equipment choice.
Ingredients
Topping:
- ½ cup panko breadcrumbs
- ½ teaspoon lemon more for garnish, zest
- ½ cup Parmigiano Cheese freshly grated
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 tablespoon parsley for garnish, fresh chopped
Baked Pasta
- 1 pound medium shell pasta
- 1 onion diced
- 1 ¼ teaspoons kosher salt plus additional for the pasta water
- ¼ cup butter ½ stick
- 1 tablespoon thyme fresh leaves
- ¼ cup all-purpose flour
- 2 ½ cups milk at room temperature, whole
- 2 cups heavy cream at room temperature
- 1 cup provolone cheese mild, grated
- 1 cup mozzarella cheese freshly grated
- 3 cups broccoli cut into 1/2-inch pieces, florets
Instructions
- Preheat the oven to 425 degrees F.
- Mix together the bread crumbs, lemon zest, parmigiano, and olive oil in a small bowl. Season with the salt and set aside.
- For the pasta: Cook the pasta in boiling salted water for 7 minutes, or 4 minutes under the recommended cooking time (the pasta will be firm since it will continue to cook in the oven), then reserve 1/4 cup pasta water and drain. Set aside.
- Place a medium oven and stove top safe dish (braiser) over medium heat*. Heat butter in pan let it brown a little. Add the chopped onion and cook over a low heat until the onion is soft, about 8 minutes. Add the flour to the onion and stir well, until you have a smooth paste. Slowly add the milk, whisking constantly to prevent lumps, then add the cream and thyme seasoning, keep whisking. Bring the milk mixture to a simmer, whisking often. Turn heat to low/simmer and whisk in the provolone and mozzarella until melted and smooth. Season with salt.
- Fold in the blanched pasta, reserved pasta water and broccoli florets. Top with the breadcrumb mixture and bake until golden brown and bubbly, about 25 minutes. Sprinkle with fresh parsley and extra lemon zest. Serve warm. Mangia!
Notes
- You can cook the sauce and pasta in a regular sauté pan, then transfer to an oven-safe dish to bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 58g | 19% |
| Protein | 23g | 46% |
| Fat | 44g | 68% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 118mg | 39% |
| Sodium | 950mg | 40% |
| Potassium | 486mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1761IU | 35% |
| Vitamin C | 34mg | 38% |
| Calcium | 448mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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