Dry whole-wheat pasta (rigatoni, penne, or other short pasta with ridges) – 500 gms
Broccoli florets – 2 cups, cut into ½-inch to 1-inch pieces
Olive oil – 2 tbsp
Garlic – 6 to 8 cloves, minced
All-purpose flour – 1 tbsp
Milk – 2 cups
Dijon mustard – 1 tbsp
Paprika – ½ tsp
Italian seasoning – 1 tsp
Dried parsley – 1 tsp
Cheddar cheese – 200 gms, grated
Parmesan cheese – ½ cup, grated
Freshly-ground black pepper – ½ tsp
Salt to taste
Instructions
Preheat your oven to 180 C / 350 F and place the wire rack at the center of the over.
Cook the pasta till al dente in salted boiling water according to the package directions. Add the broccoli florets to the boiling water for the last two minutes of cooking the pasta. Drain the pasta and broccoli and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil warms up, add the minced garlic and cook for a minute or two until it begins to brown.
Next add the flour, and whisk until a smooth roux forms. Add the milk, mustard and the spices and continue whisking until the mixture thickens, about 1-2 minutes.
When the sauce begins to bubble, add the cheddar cheese and stir until melted. Add the pasta and broccoli to the sauce and stir until combined.
Pour the pasta mixture into an oven-safe casserole dish and sprinkle freshly grated Parmesan cheese on top.
Bake until the pasta is warmed through and the top is golden brown, about 15-20 minutes. Serve your cheesy pasta bake warm.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/09/easy-cheesy-broccoli-pasta-bake/