A Mummy Too

Food and lifestyle for busy parents

Super-lazy creamy broccoli pasta bake – delicious!

Published on 24 March, 2014
Last Updated on 23 November, 2018 by 10 Comments

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Super-lazy creamy broccoli pasta bake - delicious! Served on a patterned plate

Pasta is a great basis for a family meal. This simple but delicious broccoli pasta bake uses penne in a creamy sauce made right in the tray, so there’s no need to faff with a traditional bechamel sauce. It’s all topped with a crisp, golden topping of breadcrumbs and more cheese.

It makes a huge tray full – enough for 6 or more very hungry people.

Here’s what to do to make this creamy broccoli pasta bake…

Ingredients

  • 500g (1.1 lb) dried penne
  • 250g (8.8 oz) Tenderstem broccoli
  • 200ml (6.8 fl oz) double cream
  • 350ml (11.8 fl oz) whole milk
  • 330g (11.6 oz) mature cheese
  • 300g (10.6 oz) cream cheese
  • 130g (4.6 oz) coarse bread crumbs
  • salt and pepper
  • Big glug of olive oil

 

Close up of my creamy broccoli pasta bake

Instructions

  1. Pre-heat the oven to 200C (180C fan assisted, 400F)
  2. Cook the penne in plenty of boiling salted water until almost cooked but still firm, then drain and pour into a well greased roasting tray
  3. Trim the bottom inch off all of the broccoli stems and add to the tray.
  4. Beat the cream cheese until smooth, then beat in the double cream and milk and pour over the pasta.
  5. Grate the cheese and sprinkle 200g (7 oz) over the dish but keep the rest to one side.
  6. Season well and give everything a good mix in the dish.
  7. In a bowl, mix the breadcrumbs and remaining grated cheese together with a pinch of salt and pepper and sprinkle evenly over the top of the bake.
  8. Bake in the oven for 20 minutes until a deep golden brown on top.

 

Here are the instructions for this creamy broccoli pasta bake for you to print and enjoy.

Creamy broccoli pasta bake

Servings: 6 people
Author: Emily Leary
This simple but delicious bake uses penne in a creamy sauce made right in the tray, so there’s no need to faff with a traditional bechamel sauce. It’s all topped with a crisp, golden topping of breadcrumbs and more cheese.
Print Recipe Pin Recipe
Metric - Ounces

Ingredients

  • 500 g dried penne
  • 250 g Tenderstem broccoli
  • 200 ml double cream
  • 350 ml whole milk
  • 330 g mature cheese
  • 300 g cream cheese
  • 130 g coarse bread crumbs
  • salt and pepper
  • Big glug of olive oil

Instructions

  • Pre-heat the oven to 200C (180C fan assisted, 400F)
  • Cook the penne in plenty of boiling salted water until almost cooked but still firm, then drain and pour into a well greased roasting tray
  • Trim the bottom inch off all of the broccoli stems and add to the tray.
  • Beat the cream cheese until smooth, then beat in the double cream and milk and pour over the pasta.
  • Grate the cheese and sprinkle 200g (7 oz) over the dish but keep the rest to one side.
  • Season well and give everything a good mix in the dish.
  • In a bowl, mix the breadcrumbs and remaining grated cheese together with a pinch of salt and pepper and sprinkle evenly over the top of the bake.
  • Bake in the oven for 20 minutes until a deep golden brown on top.
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Pasta meals
Cuisine: Italian
Keywords: broccoli, pasta, pasta bake
Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

 

Serve hot and dish up at the table – I guarantee you’ll be back for seconds.

What did you think of this creamy broccoli pasta bake?

 

Looking for more delicious pasta bake ideas? Try this cherry tomato, spinach and garlic mozzarella version or my spicy halloumi pasta bake.

 

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Comments

  1. We tried this last week. Thanks for the recipe :) We added some asparagus to the broccoli and halved the amount. If found that the liquid didn’t quite cover the pasta, so I had to add a extra breadcrumbs on top and cover it with foil to avoid it drying out. It’s good for a quick meal but seems a bit fattening for something that doesn’t have the same luxurious taste as real mac and cheese. I think I could of used semi skimmed or skimmed in place of the full fat as well. :)

    Reply

  2. I love this recipe; it looks fantastic and can’t wait to try it out! I have some similar yummy supper recipes on my blog, Dinner Me Happy. I’d love for you to check it out!Alice.

    Reply

  4. Very nice – I love cheesy pasta and I love broccoli too. Have never done a cheese sauce with cream cheese before – just the usual bechemel way. Sounds lovely! x

    Reply

  8. Ooh this sounds just my cup of tea! We often have something similar to this using condensed mushroom soup as a base. (am such a cheat when it comes to cooking!)

    Reply
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