Crusty Pasta & Broccoli Bake


  • 420 gr penne
  • 1 red onion
  • 210 ml light cream
  • 150 gr mozzarella cheese
  • 1 vegetable stock
  • 660 gr broccoli
  • 60 gr fresh white breadcrumbs
  • 7 gr dried mixed herbs
  • 15 gr French Mustard


  • Boil the pasta and onion in lightly salted boiling water for about 7 minutes.
  • Pour out 2/3 of the water, return to stove and add 210 ml of light cream.
  • Add 90 gr of shredded mozzarella, vegetable stock and stir until the stock cube is dissolved.
  • Add the mixture to your baking tray and add the broccoli florets. Mix well.
  • In a small bowl mix 60 gr of shredded mozzarella with the breadcrumbs and add the mixed herbs and mustard.
  • Mix and sprinkle over the pasta bake.
  • Place the dish in the oven and bake at 210°C for 10 minutes.
  • Remove and leave to stand for 5 minutes before serving.


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