Baked Cheesy Pasta with Broccoli
Broccoli and cheese make a great pair, especially in a baked pasta. You could substitute broccolini or broccoli rabe: Broccolini is slightly sweeter than broccoli, while broccoli rabe is pleasingly bitter.
Ingredients
- Kosher salt
- 1/2 cup panko (Japanese bread crumbs)
- 2 tablespoons chopped fresh flat-leaf parsley (optional)
- 1 tablespoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 3/4 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
- 1/2 teaspoon grated lemon zest, preferably organic
- 4 tablespoons (2 oz) unsalted butter
- 8 ounces fusilli or other short pasta
- 1 large (1 1/2 lbs) bunch broccoli*, trimmed, florets and stems chopped
- 2 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 8 ounces (about 2 cups) mozzarella cheese, preferably fresh, torn into bite-size pieces
- 3 tablespoons fresh lemon juice (optional)
Instructions
- Preheat oven to 400°F (205°C).
- Bring a large pot of well-salted water to boil over high heat.
- Meanwhile, in a small bowl, combine the panko, parsley, if using, thyme, red pepper flakes, 1/4 cup (25 g) of the Parmesan, the lemon zest, and 1/4 teaspoon salt.
- In a small skillet over medium-low heat, or in a microwave-safe dish in the microwave, melt 2 tablespoons of butter. Pour over the panko mixture, and toss to coat.
- Cook pasta in the boiling water for 2 minutes less than the al dente time indicated on the package. Add the broccoli and cook until it is crisp-tender and the pasta is al dente, about 2 minutes more. Drain the pasta and broccoli in a colander.
- Add remaining 2 tablespoons of butter to the pot and melt over medium heat. Whisk in the flour and cook, whisking, until the mixture begins to bubble, about 1 minute.
- Gradually whisk in the milk, about 1/3 cup (80 ml) at a time, whisking until smooth between additions. Bring to a simmer, whisking, and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
- Remove from the heat, add the mozzarella, remaining 1/2 cup (50 g) Parmesan, and 1 teaspoon salt, and whisk together until the cheese is mostly melted (the mozzarella may not fully incorporate into the sauce; this is okay).
- Add the pasta, broccoli, and lemon juice, if using, to the sauce and toss to combine. Dump into a large cast-iron skillet or 2-quart (2 L) baking dish and top with the bread crumb mixture.
- Bake until the pasta is bubbling and the bread crumbs are golden brown, 15 to 20 minutes. Remove from the oven and let stand for 5 to 10 minutes to allow the sauce to thicken before serving.
Notes
*What is the difference between broccoli, broccolini, and broccoli rabe?
Antoni Porowski makes the suggestion to change up your vegetables in this dish, going from broccoli to broccoli-adjacent. If you've never had broccolini or broccoli rabe, how do you know which to choose? Broccoli rabe (also called rapini or turnip broccoli) is a dark leafy green in the turnip family with a rather bitter taste. It actually tastes nothing like broccoli and tastes more like mustard greens. As far as looks go, it has fewer, smaller florets and lots of large leaves. Broccolini is closer to broccoli than rapini is, because it's actually a hybrid between broccoli and gai lan (Chinese kale). The taste is closer to broccoli and is sweet and mild with a bit of a crisp texture. The stalks are long and slim, with lots of florets and very few, small leaves.Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 48g | Protein: 25g | Fat: 24g | Saturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 562mg | Fiber: 5g | Sugar: 9g