This cheesy broccoli pasta bake doesn't require you to make a sauce first - you simply add a beaten egg and milk to cooked pasta and broccoli and bake! Tastes even better the next day.
4 people made this
1 large head of broccoli, about 600g
300g penne pasta
2 tablespoons extra virgin olive oil
1 clove of garlic, peeled but left whole
250g hard mozzarella or Scamorza cheese, cubed
100g grated Parmesan cheese, plus extra for topping
3 tablespoons milk
Method Prep:20min › Cook:40min › Ready in:1hr
Bring 2 large pots of salted water to the boil.
Meanwhile, divide the broccoli into small florets and remove the outer part of the stem. Slice the stem into smaller pieces.
Add the prepared broccoli to the first pot and the pasta to the second. Drain the broccoli after 5 minutes and the pasta after 3/4 of the cooking time. For example, if the directions on the box suggest 10 minutes, drain it after about 7 minutes.
Preheat oven to 180 C / Gas 4.
Heat oil and garlic clove in a large frying pan over medium heat until it starts to sizzle. Add drained broccoli and stir to coat in the oil. Add drained pasta; mix well and remove garlic clove. Add cubes of cheese and grated Parmesan; toss to mix. Transfer pasta and broccoli mixture into a baking dish.
Break the egg into a bowl with milk; beat well with a fork until combined. Pour over pasta and stir to mix in. Sprinkle breadcrumbs and additional grated Parmesan on top.
Bake in preheated oven for 20 minutes or until crispy and golden. Remove from the oven, leave to rest covered with foil for 10 minutes before serving.