The Baked Pasta with Broccoli Cream and Béchamel is an essential dish: delicious, creamy, and enveloping, perfect for bringing the family together around the table.
This balanced first course, with pasta cooked al dente and a creamy broccoli cream, is enhanced by homemade béchamel, made light and tasty without the use of butter.
What makes this recipe truly special is its creamy and stringy texture, enriched by the golden and crunchy crust that forms during baking. Every bite is an explosion of flavors that instantly captivates.
But the real surprise is its simplicity! Despite the apparent complexity, this baked pasta is incredibly easy to prepare. With the detailed steps, you can create a spectacular and delicious dish without any difficulty.
And to make preparation even easier, the recipe includes step-by-step instructions for making the light béchamel, the broccoli cream, and the pasta assembly.
Are you ready to enjoy this delight? Follow the recipe and let yourself be captivated by the magic of this baked pasta with broccoli and béchamel.
If you like baked first courses, I also recommend these other appetizing recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 953.98 (Kcal)
- Carbohydrates 122.70 (g) of which sugars 13.07 (g)
- Proteins 42.73 (g)
- Fat 37.09 (g) of which saturated 16.84 (g)of which unsaturated 13.72 (g)
- Fibers 9.34 (g)
- Sodium 1,538.97 (mg)
Indicative values for a portion of 420 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Pasta with Broccoli and Béchamel
- 1.1 lbs ridged penne
- 2 cups mozzarella
- 1 tbsp extra virgin olive oil
- 1.75 lbs broccoli
- 2 tbsps butter
- 1/3 cup pine nuts
- 4 pinches salt
- 2 cups semi-skimmed milk
- 6 tbsps flour
- 2 pinches salt
- 1 pinch nutmeg
Preparation of Baked Pasta with Broccoli and Béchamel
Clean the broccoli by removing the outer leaves and the stem. Divide them into florets and blanch in boiling salted water for 6 minutes.
Drain the broccoli (set aside a few florets to decorate the baked pasta) and transfer them to a blender with the butter and pine nuts. Blend until you get a thick and homogeneous cream. If necessary, add some lukewarm water.
Finally, add the salt and mix well.
Pour 1.25 cups of semi-skimmed milk into a saucepan and bring to a boil. Add the salt and remove from heat.
In a bowl, pour the sifted flour and slowly add the remaining cold milk (3/4 cup). Mix with a whisk until you have a smooth mixture.
Add this cream to the hot milk, mixing well. Return the saucepan to the heat and thicken the béchamel.
Finally, add the nutmeg.
Cut the mozzarella into slices.
Boil the pasta al dente (you need to remove it 2-3 minutes before the expected cooking time) in a large pot with plenty of boiling salted water.
Then, after draining it well, put it back in the pot and season with a few spoonfuls of béchamel cream and broccoli cream.
Now, cover the bottom of a baking dish with some béchamel and pour in half of the pasta. Fill with part of the broccoli cream, béchamel, and mozzarella.
Add the remaining pasta, leveling the surface well, and add the remaining broccoli cream and béchamel. Then decorate with the set-aside florets, lightly salted, and the remaining mozzarella slices. Finish with a drizzle of extra virgin olive oil.
Bake the pasta with broccoli and béchamel in a preheated oven at 375°F (190°C) for 25 minutes. Continue cooking with the grill for another 2 minutes, so that a nice golden crust forms on the surface.
Serve the baked pasta hot.
Storage
Baked Pasta with Broccoli and Béchamel can be stored in the fridge, in an airtight container or in the baking dish in which you cooked it, covered with aluminum foil, for up to 3-4 days. To reheat it, place it in a preheated oven at 320°F (160°C) for about 15-20 minutes, or until it is evenly heated.
Tips for Pasta with Broccoli and Béchamel
1) Always choose a sturdy pasta that can withstand baking without falling apart.
2) You can substitute the ridged penne with half-sleeves, rigatoni, or paccheri.
3) For light béchamel, you can substitute butter with olive oil or use a skim milk-based version.
4) Add grated cheese on top before browning for an even tastier crust.
5) If you want to further enrich the dish, you can add diced cooked ham or sweet sausage strips.
Related Recipes
Baked Pasta with Cooked Ham and Peas
Traditional Bolognese Lasagna Recipe
Lasagna with Pork Ragù and Porcini
FAQ
Can I prepare the Baked Pasta in advance?
Yes. You can prepare the dish in advance, up to the point of assembly, and keep it in the fridge until cooking time. Remember to cover the baking dish well to prevent the pasta from drying out.
Can I freeze Baked Pasta with Broccoli and Béchamel?
Yes, it can be frozen for up to 1-2 months. Cover it well with plastic wrap and also with a sheet of aluminum foil to protect it from frost. Thaw the pasta in the refrigerator overnight before reheating.
Can I substitute broccoli with another vegetable?
Certainly! You can substitute broccoli with vegetables like zucchini, spinach, or artichokes, depending on taste and seasonality.
Can I add meat to the Baked Pasta?
Absolutely! You can add ground meat or sausage to further enrich the dish and make it more substantial.
