Broccoli Pasta Casserole
From midgelet 10 years agoIngredients
- 1 pound chunky pasta of your choice, cooked , drained and kept warm shopping list
- 1 head broccoli florets, cooked and drained shopping list
- 2/3 cup grated Parmesan or romano cheese, I also added shredded Asagio cheese shopping list
- 6 ounces mozzarella, cut into small cubes shopping list
- Bechamel Sauce, your recipe or this below: shopping list
- 2 cups milk shopping list
- 4 Tbs. unsalted butter shopping list
- 1/4 cup all-purpose flour shopping list
- 1/2 teaspoon salt shopping list
- Freshly ground black pepper shopping list
- 2 cloves garlic, minced shopping list
- Few gratings fresh nutmeg shopping list
How to make it
- Cook your pasta and broccoli separately
- Drain and keep warm
- Meanwhile make bechemel sauce
- Heat oven to 400 degrees.
- Make the bechamel:
- Melt your butter in saucepan over medium heat.
- Once melted, add your flour and stir it into the butter until smooth.
- Cook the mixture together for a minute, stirring constantly.
- Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth.
- Continue to drizzle milk, small amount at a time, whisking constantly. Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes.
- Taste and adjust seasonings if needed.
- Assemble and bake:
- Add the bechamel to the bowl with the pasta and broccoli .
- Stir in mozzarella and half of grated Parmesan or Romano until combined.
- Pour into a lasagna pan, deep 9×13-inch baking dish or 3-quart casserole dish and coat with remaining Parmesan or Romano.
- Bake for 20 to 30 minutes, OR until the edges nicely browned
- Serve warm
- Reheat as needed.
- Note: sprinkle some parsley or paprika over top of baked casserole for a more festive look
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