This pasta and broccoli bake is creamy, filled with flavors and made with 2 types of cheese. An amazing vegetarian oven dish thats ready within an hour.
The main thing:
Other stuff:
Made by Véronique
Published at 2019-11-18, this recipe is for 4 people and takes 1 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 27-12-2021
View the original recipe via:
https://ohmydish.com/recipe/pasta-and-broccoli-bake
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.
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!
