Baked Pasta with Broccoli

Baked pasta with béchamel sauce and cheese is comfort food for many. The addition of broccoli adds a bit of spice to the dish while also bringing some freshness and green color.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Pasta, Macaroni

  • 300 g Broccoli, fresh

  • 50 g Butter, unsalted

  • 50 g Wheat flour, white, multi-purpose

  • 550 ml Milk, whole milk

  • 60 g Cheese, Parmesan, grated

  • 60 g Cheese, groats

  • pieces Salt, table

Steps

  1. Wash the broccoli, clean it, and separate it into individual florets. Place a large pot of water for cooking the pasta on the stove. Just before the water boils, add salt to increase the boiling power. Add the pasta to the boiling water and cook until it is still firm to the bite (cooked 'al dente'). In the last 2 minutes of cooking, add the broccoli. Drain the cooked pasta and broccoli in a colander, rinse with cold water, and set aside.

  2. In a larger saucepan, melt the butter. Add the flour and cook it for one minute while constantly stirring. Gradually pour in the warm milk and stir to prevent lumps from forming. Cook while continuously stirring until the sauce thickens. Add half of the grated cheese, season with pepper and salt to taste. Stir and cook until the cheese melts, then mix the sauce with the drained pasta and broccoli.

  3. Preheat the oven to 200 degrees Celsius. Transfer the pasta to a prepared baking dish and spread it evenly. Sprinkle the remaining cheese on top and bake in the preheated oven for 20 to 25 minutes until the top is nicely golden brown.

Nutrition Information (Per 100g)

  • Calories: 274.33 kcal
  • Fat: 9.51 g
    • Saturated Fat: 5.48 g
  • Carbohydrates: 34 g
    • Sugars: 1.1 g
  • Protein: 10.85 g
  • Fiber: 1.95 g

Advice

Enhance the dish by adding diced sun-dried tomatoes and/or toasted pine nuts.