Broccoli Pasta Bake Recipes

Steps:

• In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
• Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
• Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
• Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

Steps:

• Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
• Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
• Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

Steps:

• Note: drain broccoli and mushrooms very well.
• Steam broccoli until tender-firm.
• Slice mushrooms, set aside.
• Cook pasta until tender-firm, drain well.
• Meanwhile, in a large bowl, melt butter in microwave; mix in flour, stir in milk. Heat in microwave pausing to stir occasionally until mixture boils and thickens.
• Add parmesan cheese, salt, garlic, nutmeg, thyme and cheddar cheese; stir.
• Return drained pasta to a large pot, add cheese mixture, cooked broccoli and mushrooms; mix well.
• Pour into greased 9x13 casserole dish.
• Sprinkle with grated cheese.
• Bake uncovered in 350 degree oven for about 20 minutes.
• Note: if refrigerated before baking, bake 5-10 minutes longer.

Steps:

• Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
• Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
• Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

Steps:

• Preheat oven to 180C.
• Cook pasta according to the directions on the packet. Drain and return to pan.
• Heat the oil in a frying pan over a medium heat. Add the bacon and onion and cook until soft and lightly browned.
• Break the broccoli into small florets. Cook the broccoli and peas in a steamer until tender.
• Gently mix together the broccoli, bacon, onion, peas and cheese sauce. Spread into a 2 litre ovenproof dish . Sprinkle with cheese. Bake until golden. About 15 - 20 minutes.
• Serve with mashed potatoes and a salad if desired.

Steps:

• Cook spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain., In a large bowl, combine soup and milk. Add the mushrooms, onion, water chestnuts, olives, salt, pepper and 1 cup cheese. Stir in spaghetti and broccoli. , Transfer to a 13x9-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

Steps:

• Heat oven to 325°F.
• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min. of the pasta cooking time.
• Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add cheeses; cook and stir 2 to 3 min. or until melted.
• Drain pasta mixture; return to pan. Stir in cheese sauce and ham; spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through.