Broccoli & Cheddar Pasta Bake
This cozy pasta bake brings together tender broccoli, a rich cheddar sauce, and a golden, bubbly topping—comfort food at its best, and an easy weeknight win.
Yield: All recipes serve 2 people
Chef Notes: Save half and store in an ovenproof dish. Freeze for a quick and easy meal in the future!
Work on those knife skills while slicing chives. This is also a good test to see how sharp your knife is!
Components
Pasta
Leek Base
Chives
Optional: Pancetta or Roast Chicken
Mise
Bring a large pot of salted water to a boil and cook pasta 2 minutes shy of package instructions.
Drain and set aside, reserving ½ C of pasta water.
Make the Leek Base:
Slice the leeks thin. Mince the garlic. Trim the broccoli into small florets.
In a skillet, heat olive oil over medium. Sauté leeks▸ with a pinch of salt until soft and lightly caramelized, about 8–10 minutes. Add garlic and chili flake, cooking 1–2 minutes more.
Add the broccoli florets and cook until the broccoli turn vibrant green. Set aside.
Prepare the Chives:
Slice the chives as thin as you can!
Assemble the Bake:
Toss cooked pasta with the leek mixture, cream and cheese.
Transfer to a greased baking dish or cast iron pan. Top with remaining cheddar and breadcrumbs.
Finish
Bake at 375°F (190°C) for 25–30 minutes, until bubbling and golden on top.
Allow to rest 5 minutes before garnishing with the chives and serving!