Dinner

Crusty Pasta & Broccoli Bake Recipe

Name: Crusty Pasta & Broccoli Bake Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: British
Ingredients: 400g penne or macaroni; 1 red onion, roughly chopped; 250g head broccoli, stalks chopped and florets halved; 1 vegetable stock cube; 1 tsp French or German mustard; 200g pot half fat crème fraîche; 100g grated mature Gruyère or cheddar; small handful parsley leaves, chopped; 4 tbsp fresh white breadcrumbs (or 1 slice crustless white bread processed into crumbs); ½ tsp dried mixed herbs or thyme

ByLuna Ryder November 21, 2025November 21, 2025

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Introduction

This crusty pasta and broccoli bake is a comforting, easy-to-make dish perfect for busy weeknights. Packed with tender broccoli, creamy sauce, and a crunchy cheesy topping, it’s a family favorite that warms and satisfies.

The image shows a white oval dish filled with baked pasta. The dish has about two layers. The bottom layer has ziti pasta mixed with creamy cheese sauce, pieces of green broccoli, and bits of reddish bacon or ham. The top layer is covered with melted golden cheese and small green broccoli florets spread across the surface. The pasta looks soft, the cheese is slightly browned, and the broccoli adds bright green color. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g penne or macaroni
1 red onion, roughly chopped
250g head broccoli, stalks chopped and florets halved
1 vegetable stock cube
1 tsp French or German mustard
200g pot half fat crème fraîche
100g grated mature Gruyère or cheddar
Small handful parsley leaves, chopped
4 tbsp fresh white breadcrumbs (or 1 slice crustless white bread processed)
½ tsp dried mixed herbs or thyme

Instructions

Step 1: Boil the pasta, chopped onion, and broccoli stalks in plenty of lightly salted boiling water for about 7 minutes. Then add the broccoli florets and cook for another 3 minutes. Reserve around 400ml of the cooking water, then drain the pasta and vegetables.
Step 2: Return the reserved water to the pan and dissolve the vegetable stock cube in it. Whisk in the mustard and crème fraîche, then season to taste. Bring the mixture to a boil.
Step 3: Stir in the drained pasta, vegetables, and half the grated cheese, mixing until the cheese has melted. Add the chopped parsley and stir gently to combine.
Step 4: Preheat your grill for 3 minutes. Transfer the pasta mixture to a shallow, ovenproof dish. Mix together the remaining cheese, breadcrumbs, and dried herbs, then scatter evenly over the top.
Step 5: Place the dish at the base of a grill pan and grill for about 3 minutes. Turn the dish if it begins to brown unevenly. Watch carefully to prevent burning and hardening of the cheese topping.
Step 6: Remove from the grill and let the bake stand for 5 minutes before serving to allow the flavors to settle.

Tips & Variations

Use panko breadcrumbs for an extra-crispy topping.
Swap the broccoli for cauliflower or a mix of your favorite spring vegetables.
Add cooked bacon or smoked salmon for a non-vegetarian twist.
For a richer sauce, replace half fat crème fraîche with full-fat or use sour cream.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C (350°F) until warmed through to keep the topping crisp. Avoid microwaving to prevent sogginess.