Creamy broccoli pasta bake (Print Version)
# Ingredients:
→ Base ingredients
01 -
500g pasta (penne or fusilli work well)
02 -
1 medium head of broccoli, cut into florets
→ Creamy sauce
03 -
150g sour cream
04 -
100ml heavy cream or milk
05 -
2 large eggs
06 -
200g shredded Gouda cheese
→ Seasonings
07 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions, adding the broccoli florets to the pot during the last 2 minutes of cooking. Drain well.
02 -
In a large bowl, whisk together the sour cream, heavy cream (or milk), and eggs until smooth. Stir in about 3/4 of the shredded Gouda cheese, reserving some for topping. Season generously with salt and freshly ground black pepper.
03 -
Transfer the drained pasta and broccoli to a greased baking dish (approximately 9x13 inches). Pour the cheese sauce evenly over the pasta mixture, making sure everything is well-coated. Sprinkle the remaining Gouda on top.
04 -
Bake in the preheated oven for 20-30 minutes, or until the top is golden brown and bubbly, and the sauce has set. Let it rest for 5 minutes before serving.
# Notes:
01 -
This comforting pasta bake can be prepared ahead of time and frozen for busy weeknights. For a heartier version, add 1 cup of diced ham or cooked bacon bits to the pasta mixture before baking.