Super-lazy creamy broccoli pasta bake – delicious!

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

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.

Print Recipe

5 from 1 vote

Creamy broccoli pasta bake

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.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Pasta meals

Cuisine: Italian

Keyword: broccoli, pasta, pasta bake

Servings: 8 people

Calories: 716kcal

Author: Emily Leary

Ingredients

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

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.

Nutrition

Calories: 716kcal | Carbohydrates: 65g | Protein: 26g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 123mg | Sodium: 542mg | Potassium: 340mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1907IU | Vitamin C: 29mg | Calcium: 465mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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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.