Recipes

Broccoli and Cream Cheese Pasta Bake

Ingredients
  • 10 Portions

    Penne Pasta 400g

    Wholemeal Pasta 100g

    Bechamel Sauce  (As per FFT Recipe) 300ml

    Cream Cheese 100g

    Cheddar Cheese To top the bakes

    Broccoli – cut into florets 200g

     

  • 50 Portions

    Penne Pasta 2kg

    Wholemeal Pasta 500g

    Bechamel Sauce (As per FFT Recipe) 1.5ltrs

    Cream Cheese 500g

    Cheddar Cheese To top the bakes

    Broccoli – cut into florets 1kg

     

  • 100 Portions

    Penne Pasta 4kg

    Wholemeal Pasta 1kg

    Bechamel Sauce (As per FFT Recipe) 3 ltrs

    Cream Cheese 1kg

    Cheddar Cheese To top the bakes

    Broccoli – cut into florets 2kg

     

Method
  1. In a large pan of salted boiling water add the pasta and cook for 5 minutes
  2. In the same pan whilst boiling add the prepared broccoli cook for 9 minutes or until the pasta is al dente and the broccoli is tender but not too soft then drain
  3. Prepare the béchamel sauce as per the FFT recipe
  4. Add cream cheese to the béchamel sauce
  5. In a baking dish add the pasta and the broccoli arranging the vegetables evenly
  6. Add the sauce ensuring the dish has plenty on it
  7. Top with cheese and bake in the oven at 180˚C or until the cheese is melted and golden
Key Points
  • Over cooking this dish could result in a choking hazard.
  • Golden is the colour to aim for
Allergens

Wheat, Milk