- 500 gram broccoli
- 1 onion
- 2 large garlic cloves
- 300 gram pasta (we’ve used penne)
- 200 gram mozzarella
- large handful of grated parmesan cheese
- 1/2 recipe for bechamel sauce
- pepper and salt to taste
- olive oil
Kitchen equipment needed
- medium-sized pan
- cutting board & chef’s knife
- medium-sized bowl
- small saucepan
- oven dish
Preparation — 20 minutes
Fill a pan with water and salt and bring to a boil. Divide broccoli into floret, not too small, and cook them for a few minutes in the boiling water. Transfer the broccoli with a skimmer to a bowl and bring to water to a boil again.
Cook the pasta al dente in the water. Peel and finely chop the onion and garlic cloves. Create a bechamel sauce, or warm up some store-bought sauce. Stir in a bit of grated parmesan cheese and season with pepper and salt.
Finishing the pasta and broccoli bake — 40 minutes
Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and coat the oven dish with a bit of oil. Heat a bit of oil in a large skillet and sauté the onion and garlic. Add the broccoli florets after a few minutes and stir well.
Drain the pasta as soon as it’s al dente and also add them to the broccoli mixture. Season with pepper and salt again and divide over the oven dish. Divide the bechamel sauce over the pasta an finish with the remaining grated parmesan cheese. Chop the mozzarella cheese into cubes and divide them over the oven dish.
Bake the oven dish in the oven for about 20 to 25 minutes, depending on your oven. Enjoy!