Michael and Rachel's

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Broccoli and Pasta Casseroles

Updated: 25 Apr 2015

Ingredients

  • 2 slices granary bread
  • 1 head broccoli
  • Salt and pepper
  • 350g wholewheat fusilli
  • Garlic oil
  • 1 onion, finely chopped
  • 4 tablespoons plain flour
  • 1 teaspoon mustard powder
  • 2 cups milk + 3 tbsp crème fraiche OR 3 cups milk
  • ¼ cup ricotta cheese, pureed in a food processor
  • 4 ounces (1 cup) finely grated parmesan

Method

  1. Preheat oven. Pulse bread in a food processor – transfer to a baking sheet and toast for about 5 minutes until the breadcrumbs are lightly toasted. N.B they will continue to toast when cooking on top of the pasta so don’t overdo it.
  2. Boil the fusilli for 5 minutes. Prepare the broccoli and add to the pasta; cook for three minutes. Drain and set to one side.
  3. Sauté an onion in the garlic oil. Once golden, add the flour and mustard powder. Cook for 1 minute. Then pour in the milk slowly in a steady stream and whisk. Bring to a boil and cook until thickened – about 5 minutes – remove from the heat and stir in the cheese. Add salt and pepper.
  4. Stir in the broccoli and pasta; divide mixture among 5 or 6 dishes and top with breadcrumbs. Can be frozen at this point; otherwise place in the preheated oven and bake until golden and bubbly.