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 vegetarian if required
- 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
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.
Servings: 8 people
Calories: 716kcal
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 vegetarian if required
- 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. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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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 :-)
Danielle Vedmore says
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
Amie says
Thanks for sharing this easy to do dish. The photo is really pretty too.
Best,
Amie
Steph (@imcountingufoz) says
Sounds (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
I 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
Love 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
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!)