Broccoli & Pasta Bake2017-06-02
- Servings : 6
- Cook Time : 30m
- Ready In : 30m
- 500g pasta shells
- 300g broccoli florets
- 2 tbsps olive oil
- 6 cloves garlic, finely chopped
- 1 tbsp plain flour
- 480ml milk
- 1 tbsp Dijon mustard
- 1⁄2 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp parsley
- 200g Cheddar cheese, grated
- 100g Mozzarella cheese, grated
- 1⁄2 tsp freshly ground black pepper
- salt to taste
Preheat the oven to 180°C. Cook the pasta al denté according to the package directions. Add the broccoli florets to the boiling water for the last two minutes of cooking the pasta. Drain the pasta and broccoli and set aside.
Meanwhile, heat the olive oil in a large pan over medium heat. When the oil begins to shimmer, add the garlic and cook for a minute or two until it begins to brown. Add the flour, and whisk until a smooth roux forms. Add the milk, mustard and the spices and continue whisking until the mixture thickens, about 1-2 minutes. When the sauce begins to bubble, add the cheddar cheese and stir until melted.
Add the pasta and broccoli to the sauce and stir until combined. Pour the pasta mixture into an oven-safe casserole dish and sprinkle with the Parmesan cheese. Bake until the pasta is warmed through and the top is golden brown, about 15-20 minutes. Serve warm.