This easy and creamy broccoli pasta bake from Jamie Oliver is the perfect hearty, nutritious meal. With a combination of cauliflower, broccoli, and leafy greens, it’s a quick and simple dish that you can customize with whatever veggies or cheese you have on hand. Topped with crispy breadcrumbs, it’s sure to satisfy!
Ingredients Needed
- 1kg (2.2 lbs) cauliflower, broccoli, or a mixture of both
- 800g (28 oz) dried pasta (penne, farfalle, macaroni)
- 750g (1.65 lbs) leafy greens (kale, spinach, or peas)
- 5ml (1 tsp) olive oil
- 2 litres (8 cups) white base sauce
- Optional: 2 teaspoons yellow or Dijon mustard
- 230g (8 oz) hard cheese
- Optional: 500g (1.1 lbs) stale white or brown bread
How To Make Broccoli Pasta Bake
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Prepare the vegetables: Break the cauliflower and broccoli into florets.
- Cook the pasta: In a large pan of boiling salted water, cook the pasta according to the packet instructions. Add the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful (1/2 cup) of cooking water.
- Prepare the greens: Remove and discard any tough stalky bits from the leafy greens, then chop them into bite-sized pieces.
- Cook the greens: Heat the olive oil in a large pan over medium heat. Add the greens and cook for 3 minutes, or until wilted.
- Mix the sauce and pasta: Add the white sauce, mustard (if using), pasta, and vegetables to the pan. Grate the cheese over the top and mix everything, adding a splash of cooking water to loosen. Season to taste.
- Transfer to a baking tray: Pour the mixture into a large, deep baking tray (60x40cm/24×16 inches).
- Make breadcrumbs: Tear the bread (if using) into small chunks and pulse in a food processor to make chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
- Bake: Place in the oven and bake for 10 minutes or until golden and bubbling.
Recipe Tips
- Use a mix of veggies: Feel free to swap in any vegetables you have. Kale, spinach, or peas work well, but you can also try leeks, courgettes, or green beans for variety.
- Don’t skip the pasta water: Always save some of the pasta cooking water to loosen the sauce. It helps make the dish creamier and easier to mix.
- Grate the cheese finely: Finely grating the cheese ensures it melts smoothly and evenly, giving you a perfect cheesy topping.
- Make breadcrumbs ahead of time: If using stale bread for the topping, prepare the breadcrumbs in advance. They’ll crisp up better in the oven.
- Check the seasoning: Taste your white sauce and pasta mixture before baking. A little extra salt, pepper, or mustard can elevate the flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover broccoli pasta bake cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, let the dish cool completely and then wrap it tightly in plastic wrap or foil before placing it in an airtight container or freezer bag. It can be frozen for up to 3 months. Taw in the fridge overnight before reheating.
- Reheat: Preheat your oven to 180°C/350°F. Place the pasta bake in an oven-safe dish and cover with foil. Bake for about 20 minutes, or until heated through. Remove the foil for the last 5 minutes to get the top crispy.
Nutrition Facts
Serving Size: 1 serving (360g)
- Calories: 522
- Total Fat: 16.8g
- Saturated Fat: 8.9g
- Total Carbohydrate: 73.6g
- Dietary Fiber: 4.7g
- Sugars: 12.7g
- Protein: 24.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Salmon And Broccoli Pasta
- Jamie Oliver Broccoli Pasta
- Jamie Oliver 5 Ingredients Asparagus Pasta
- Jamie Oliver 5 Ingredients Lemon Pasta
Jamie Oliver Broccoli Pasta Bake
Description
This easy and creamy broccoli pasta bake from Jamie Oliver is the perfect hearty, nutritious meal. With a combination of cauliflower, broccoli, and leafy greens, it’s a quick and simple dish that you can customize with whatever veggies or cheese you have on hand. Topped with crispy breadcrumbs, it’s sure to satisfy!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Prepare the vegetables: Break the cauliflower and broccoli into florets.
- Cook the pasta: In a large pan of boiling salted water, cook the pasta according to the packet instructions. Add the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful (1/2 cup) of cooking water.
- Prepare the greens: Remove and discard any tough stalky bits from the leafy greens, then chop them into bite-sized pieces.
- Cook the greens: Heat the olive oil in a large pan over medium heat. Add the greens and cook for 3 minutes, or until wilted.
- Mix the sauce and pasta: Add the white sauce, mustard (if using), pasta, and vegetables to the pan. Grate the cheese over the top and mix everything, adding a splash of cooking water to loosen. Season to taste.
- Transfer to a baking tray: Pour the mixture into a large, deep baking tray (60x40cm/24×16 inches).
- Make breadcrumbs: Tear the bread (if using) into small chunks and pulse in a food processor to make chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
- Bake: Place in the oven and bake for 10 minutes or until golden and bubbling.
Notes
- Use a mix of veggies: Feel free to swap in any vegetables you have. Kale, spinach, or peas work well, but you can also try leeks, courgettes, or green beans for variety.
- Don’t skip the pasta water: Always save some of the pasta cooking water to loosen the sauce. It helps make the dish creamier and easier to mix.
- Grate the cheese finely: Finely grating the cheese ensures it melts smoothly and evenly, giving you a perfect cheesy topping.
- Make breadcrumbs ahead of time: If using stale bread for the topping, prepare the breadcrumbs in advance. They’ll crisp up better in the oven.
- Check the seasoning: Taste your white sauce and pasta mixture before baking. A little extra salt, pepper, or mustard can elevate the flavor.
Jamie Oliver Broccoli Pasta Bake