Broccoli And Pasta Casseroles

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  • 2 slices whole-wheat bread (1 oz)
  • 1 head broccoli (1 lb), cut into florets, stems peeled and cut into 1/2-inch pieces
  • 8 ozs whole-wheat fusilli pasta
  • 1 tbsp plus 1 tsp extra-virgin olive oil
  • 1 medium onion (5 ozs), finely chopped (about 1 cup)
  • 3 tbsps plus 1 1/2 tsps all-purpose flour
  • 1 tsp ground mustard
  • 4 cups skim milk
  • 1/4 cup part-skim ricotta cheese, pureed
  • 2 ozs grated parmesan cheese (1 cup)
  • Coarse salt and freshly ground pepper


  1. 1. Preheat oven to 425 degrees. Process bread in a food processor until fine crumbs form. Transfer to a rimmed baking sheet. Toast for 8 minutes.
  2. 2. Cook broccoli in a large pot of boiling water until slightly tender, about 2 minutes. Transfer to a bowl using a slotted spoon, reserving water in pot. Add pasta to water, and cook until al dente, about 8 minutes. Drain.
  3. 3. Add oil and onion to clean pot over medium heat. Saute, stirring occasionally, until onion is translucent, about 7 minutes. Add flour and ground mustard. Cook, stirring constantly, for 1 minute. Whisk in the milk in a slow, steady stream. Bring to a boil. Cook, whisking, for 5 minutes. Remove from heat. Add cheeses and 1 teaspoon salt. Season with pepper.
  4. 4. Stir in broccoli and pasta. Transfer to six 1 1/2-cup ramekins or an 8 1/2-by-11-inch baking dish; top with breadcrumbs. Bake until bubbling and tops are browned, 25 to 30 minutes.

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Post Author: CookDaddy