There’s something a bit magical about pasta bakes, isn’t there? That bubbling, golden top, the way the cheese clings to every noodle, the scent that fills your whole kitchen like a warm hug. This broccoli pasta bake became my weeknight comfort blanket — creamy, cheesy, but still packed with veg so I can pretend I’m being sensible.
I first whipped this up after a long Monday, rain-soaked and grumpy, and all I wanted was something that didn’t come from a takeaway box. The sauce was a happy accident — I had flour, milk, and an onion, and somehow that turned into the kind of creamy base you want to eat by the spoon. It’s hearty, soothing, and best served with no shoes on and a glass of something cold.
Why You’ll Love It
- The cheese pulls? Dreamy. Absolutely dreamy.
- Sneaks in broccoli without it feeling like punishment.
- Leftovers reheat beautifully (sometimes even better the next day).
- That crunchy topping? Pure texture bliss.
- Comfort food, but with enough veg to call it “balanced.”
- Easy to prep ahead — bake when you’re ready.
Ingredients
- 350g pasta (penne or rigatoni work great)
- 1 medium head broccoli, cut into florets
- 1 medium onion, finely sliced
- 40g butter (about 3 tbsp)
- 40g plain flour (about ⅓ cup)
- 1 pint semi-skimmed milk
- 1 tbsp fresh thyme leaves
- 1 tbsp wholegrain mustard
- 2 garlic cloves, minced
- 100g mature cheddar, grated (divided: 70g & 30g)
- 50g vegetarian parmesan, finely grated (divided: 30g & 20g)
- 25g panko breadcrumbs
- ¼ tsp sea salt
- ¼ tsp freshly cracked black pepper
- 1 tbsp parsley, finely chopped (optional)
How to Make It
Start with the sauce base:
Melt butter in a saucepan, then gently cook the onion until soft and golden — about 20 minutes. Low and slow is the trick here.
Build your béchamel:
Stir in the flour and cook it out for a minute. Switch to a whisk and slowly add the milk, bit by bit. You want a smooth, velvety sauce, so don’t rush this step.
Flavour it up:
Once the sauce is thick and silky, whisk in the mustard, garlic, and thyme. Let it simmer for a few, then stir in 70g cheddar and 30g parmesan. Season with salt and pepper. Set aside.
Boil your pasta + broccoli:
Cook the pasta just shy of al dente. Toss in the broccoli florets for the last 5 minutes. Drain well and save a splash of pasta water — always.
Toss it all together:
Tip the pasta and broccoli into a large baking dish. Pour over the cheesy sauce and gently mix to coat. It’ll smell amazing already, promise.
Breadcrumb topping magic:
In a small bowl, combine panko with the rest of the cheddar and parmesan. Sprinkle generously over the pasta. Cover loosely with foil.
Bake to golden glory:
Bake at 190°C (374°F) for 20 minutes. Then remove foil, crank the grill, and broil for 5–10 minutes until the top is bubbly and crisp.
Rest + serve:
Let it sit for a few minutes to settle. Sprinkle with parsley if you’re feeling fancy, then dig in.
Common Mistakes and How to Dodge Them
Why is my sauce grainy?
You likely added the milk too fast or didn’t whisk enough. Slow and steady makes it silky.
Broccoli’s mushy — help!
Only cook it for 5 minutes max. If you like bite, go for 3.
Sauce split after baking?
It can happen if overheated. Keep your oven moderate and don’t skip the flour step.
Too dry?
Didn’t save pasta water, did you? Stir a bit in before baking next time — makes all the difference.
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 2 days.
Reheat: Oven is best — 180°C covered in foil for 15–20 mins. Microwave works too but can dry out a bit.
Freezer: Not recommended — the sauce might split. Eat it fresh if you can.
Frequently Asked Questions
Can I use frozen broccoli?
Yep — just thaw and pat dry first. Too much water will mess with the bake.
Is there a cheese substitute?
Gruyère or a nutty Emmental works beautifully if you’re out of cheddar.
Can I prep it ahead?
Absolutely. Assemble, chill in the fridge, and bake when ready (add 5-10 mins extra bake time).
Is it kid-friendly?
Very. It’s creamy and cheesy enough that even broccoli-haters get on board.
Nutrition Facts (Per Serving)
- Calories: 638 kcal
- Fat: 23g
- Carbs: 74.8g
- Protein: 29g
- Sodium: 540mg
- Sugar: 4.8g
Jamie Oliver Broccoli Pasta Bake
Description
Creamy, cheesy, and packed with tender broccoli — this pasta bake is everything you crave on a cold night, finished with a golden, crunchy top.
Ingredients
Instructions
- Sauté onions in butter. Add flour to make a roux.
- Whisk in milk slowly, simmer, then stir in mustard, garlic, thyme, cheese, salt & pepper.
- Boil pasta minus 5 mins cook time. Add broccoli during the last 5 mins.
- Combine pasta, broccoli, and sauce in a dish.
- Mix breadcrumbs with remaining cheese. Top the pasta.
- Bake covered at 190°C for 20 mins. Then grill until golden.
- Rest 5 mins, garnish, and serve.
Notes
- Save some pasta water to adjust the sauce consistency.
- Use fresh broccoli if possible — frozen works but needs draining.
- Don’t skip the foil while baking or the top may brown too fast.
- For extra flavour, stir a little nutmeg or a pinch of paprika into the sauce.