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
- 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
Equipment
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?
Here are the instructions for this creamy broccoli pasta bake for you to print and enjoy.
Creamy broccoli pasta bake
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
More cheese pasta recipes to try
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Dawn F says
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. :)
Dawn F says
OMG, if you can read that comment at all…sorry for the typos. :(
Sophie at Franglaise Cooking says
That looks and sounds amazing, I’ll definitely be trying this out, especially as we have some breadcrumbs in the freezer :-)