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Sun-Soaked Tomato and Broccoli Baked Pasta

A delicious and hearty pasta bake full of vibrant sun dried tomatoes, nutritious broccoli, and melty cheeses, topped off with crispy crumbs for an extra crunch. Easy to follow steps help you whip up this comfort meal in no time.
1 hr 5 min
TOTAL TIME
768
CALORIES
$1.99
PER SERVING
Sun-Soaked Tomato and Broccoli Baked Pasta
Ingredients
18 INGREDIENTS
6 SERVINGS
Olive Oil
1 tbsp olive oil
All-purpose Flour
3 tbsp all-purpose flour
Sun Dried Tomato
1/2 cup sun dried tomato
in oil, drained and sliced
Butter
3 tbsp butter
Smoked Paprika
1 tsp smoked paprika
Mozzarella Cheese
1 cup mozzarella cheese
grated
Black Pepper
1/2 tsp black pepper
Fresh Parsley
1 handful fresh parsley
chopped
Large Shell Pasta
16 oz large shell pasta
Balsamic Vinegar
2 tbsp balsamic vinegar
Broccoli
1 head broccoli
cut into florets
Onion
1 small onion
finely chopped
Milk
2 1/2 cups milk
Crushed Red Pepper Flakes
1/4 tsp crushed red pepper flakes
Garlic
2 cloves garlic
minced
Kosher Salt
1 tsp kosher salt
Panko Bread Crumbs
3/4 cup panko bread crumbs
Parmesan Cheese
3/4 cup parmesan cheese
freshly grated
Directions
15 STEPS
30 min
PREP TIME
35 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Preheat the oven to 350ºF and coat a 9x13-inch baking dish with cooking spray.
2
Bring a large pot of salted water to a boil, add the pasta and cook according to the package's directions until al dente, then drain.
3
While the pasta is cooking, using a steamer or an insert, steam the broccoli florets until they are bright green and tender crisp, about 3-4 minutes.
4
In a large skillet set over medium heat, add olive oil, then stir in the onion, cooking until softened, about 5 minutes.
5
Add garlic and crushed red pepper flakes to the skillet, cook for a further 1 minute until fragrant.
6
Stir in the sun dried tomatoes, balsamic vinegar, and steamed broccoli, cook for another 2 minutes until well combined.
7
In a separate saucepan, melt butter over medium heat, add flour, and whisk for 1 minute to create a roux.
8
Slowly pour in the milk while whisking continuously until the mixture is smooth.
9
Add parmesan cheese, salt, black pepper, smoked paprika and keep whisking until the sauce thickens, about 5 minutes.
10
Pour the sauce over the drained pasta, add the sun dried tomato and broccoli mixture, and stir well to combine everything together.
11
Spread the pasta mix into the prepared baking dish and sprinkle with mozzarella cheese.
12
In a small bowl, combine panko bread crumbs and a tablespoon of olive oil until fully mixed.
13
Spread this crumb mixture evenly over the mozzarella.
14
Bake for 20-25 minutes until the top is golden brown and the edges are bubbly.
15
Allow the dish to cool for 5 minutes, then garnish with chopped fresh parsley before serving.
Health Info
Macros
81g
CARBS
32g
FAT
40g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What type of pasta is best for broccoli pasta?
How do I prevent the broccoli from becoming mushy?
What should I do if my sauce is too thin?
How can I add more flavor to my broccoli pasta?
Should I use fresh or frozen broccoli?
Do I need to use cheese?
Can I add protein to this dish?
Can I make this dish vegan?
How can I make my pasta 'al dente'?
Can I add other vegetables to this recipe?