The baked pasta with broccoli is a very tasty first course, easy to prepare, delicious with lots of cheese. As often happens to me, I have chaotic days, always running here and there and sometimes I can’t even predict what time I’ll be able to get home in the evening. Baked pasta saves you, you prepare it when you have 10 minutes, and before bringing it to the table a quick gratin and it’s ready. If you like baked pasta, try the baked pasta with eggplants! Let’s get to work and prepare together the baked pasta with broccoli.
OTHER BAKED FIRST COURSE RECIPES
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 11.3 oz pasta
- 1 broccoli
- 5.3 oz Asiago
- 2.5 cups Milk
- 0.5 cup Flour
- 0.25 cup Butter
- to taste salt and nutmeg
- 0.25 cup Parmigiano Reggiano (grated)
- 1.5 tbsp extra virgin olive oil
Tools
- Saucepan
- Lasagna Pan
Preparation
Bring the water to a boil, and when it reaches a boil, add salt, and throw in the pasta and also the well-washed broccoli florets. Use the stem as well by removing the outer, tougher part and cutting it into chunks.
Meanwhile, toast the flour with the butter, add the milk, salt, and nutmeg and cook, always stirring, until the béchamel coats the spoon. .
Drain the broccoli and pasta al dente and mix with the béchamel, adding the diced Asiago. Pour into a baking dish brushed with oil and sprinkle with grated cheese and a drizzle of oil. Bake at 356°F for about 20 minutes.
Storage
You can keep the pasta in the fridge for two or three days.
