Broccoli and mozzarella pasta bake
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 7 more Indicative dietary requirements
View full classification 24 tags
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Elbow pasta dry 400 g
- Broccoli small florets 400 g
- Spring Onion 240 g
- Sun-dried tomatoes in oil drained 45 g
- Cream 200 g
- Tomato sauce 200 g
- Mozzarella grated 100 g
- Extra virgin olive oil 25 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Chop the spring onions and soften in the oil for 6 minutes. Add the chopped sun-dried tomatoes, cream and tomato sauce. Simmer gently for 6–8 minutes.
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Cook the elbow pasta in plenty of water with the salt for one minute less than the packet time. Add the broccoli for the final 4 minutes. Drain both thoroughly.
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Mix the pasta and broccoli with the sauce, transfer to a baking dish and scatter the mozzarella over. Grill for 5–8 minutes, watching closely, until the cheese melts and browns.
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Divide into four portions and finish with chopped parsley.
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