Broccoli Cheese Pasta Bake
Servings: 4 Servings
Ingredients
- 8 ounces penne pasta or other short pasta noodle, uncooked
- 4 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons garlic cloves minced or pressed
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 cup Gruyere cheese or mozzarella, shredded off the block and divided
- 1 cup parmesan cheese shredded off the block and divided
Instructions
- Preheat the oven to 350°F, and lightly grease a 2.5 quart baking dish. Set aside.
- Bring a large pot of salted water to a boil, and cook the pasta for 5-6 minutes. Add the broccoli florets and cook for an additional 1 minute. The pasta should be al dente, and the broccoli should be lightly blanched.8 ounces penne pasta, 4 cups broccoli florets
- Drain the pasta and broccoli, rinse under cold water, drain again, and set aside. In a large skillet over medium heat, melt the butter. Whisk in the flour, and cook for 2-3 minutes. Then, add the garlic, salt, basil, and oregano, and whisk to combine.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 2 tablespoons garlic cloves, 1 teaspoon salt, ½ teaspoon dried basil, ½ teaspoon dried oregano
- Adjust the heat to low. While continuing to whisk, slowly pour in the heavy cream and broth. Continue whisking until wisps of steam begin to rise from the liquid. Then, add ½ cup of Gruyere and ½ cup of Parmesan cheese a little at a time, whisking between each addition until the cheese is melted. Remove from heat.1 cup heavy cream, 1 cup low-sodium chicken broth
- Transfer the pasta, broccoli, and sauce to the prepared baking dish. Stir to combine. Top with the remaining ½ cup of Gruyere and ½ cup of Parmesan cheese. Bake uncovered for 20-25 minutes or until the cheese is golden brown and the sauce is bubbling around the edges.
- Remove from the oven and allow to cool for 10 minutes before serving. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of pasta bake. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*We used cheese shredded of the block not pre-shredded, bagged cheese.
Nutrition Facts
Broccoli Cheese Pasta Bake
Serving Size
1.25 cups
Amount per Serving
Calories
752
% Daily Value*
Fat
46
g
71
%
Saturated Fat
28
g
140
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
137
mg
46
%
Sodium
1531
mg
64
%
Potassium
559
mg
16
%
Carbohydrates
56
g
19
%
Fiber
5
g
20
%
Sugar
5
g
6
%
Protein
32
g
64
%
Vitamin A
2131
IU
43
%
Vitamin C
83
mg
101
%
Calcium
742
mg
74
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
