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
- 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.
Here are the instructions for this creamy broccoli pasta bake for you to print and enjoy.
Creamy broccoli pasta bake
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.
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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Dawn F says
5 April, 2014 at 8.42pmWe 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. :)
Dawn F says
5 April, 2014 at 8.43pmOMG, if you can read that comment at all…sorry for the typos. :(
Sophie at Franglaise Cooking says
27 March, 2014 at 8.29pmThat looks and sounds amazing, I’ll definitely be trying this out, especially as we have some breadcrumbs in the freezer :-)
Danielle Vedmore says
26 March, 2014 at 8.14pmVery 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
Amie says
25 March, 2014 at 6.59pmThanks for sharing this easy to do dish. The photo is really pretty too.
Best,
Amie
Steph (@imcountingufoz) says
25 March, 2014 at 2.57pmSounds (and looks) delicious! I’ll be trying this out for sure. How does the sauce do for thickening? I always find bechemel sauce thickens up too much in the oven.
Emily Leary says
26 March, 2014 at 9.39pmI find that too – this sauce is pretty much perfect as it comes together in the oven rather than being pre-cooked and then over cooking :)
Sammie Hodges says
24 March, 2014 at 1.35pmLove this! It’s looks yummy and sounds so easy. I have some asparagus in my fridge this week so think I will try this with that instead of broccoli!
Sonya Cisco says
24 March, 2014 at 10.20amOoh 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!)