Cheesy pasta bake

Name: Cheesy pasta bake
Total time: 30 min
Yield: 12
Ingredients: 1 kg cauliflower, broccoli or a mixture of both; 800 g dried pasta (penne, farfalle, macaroni); 750 g leafy greens (kale, spinach or peas); 5 ml olive oil; 2 litres white base sauce; 2 teaspoons yellow or Dijon mustard optional; 230 g hard cheese; 500 g stale white or brown bread optional

Veg-packed and oh-so delicious

Vegetarianv

“Can’t choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available. ”

Serves 12

Cooks In30 minutes plus chopping

DifficultyNot too tricky

Tesco Community Cookery School with Jamie Oliver Cauliflower

Nutrition per serving

Calories 522 26%
Fat 16.8g 24%
Saturates 8.9g 45%
Sugars 12.8g 14%
Salt 0.7g 12%
Protein 24.2g 48%
Carbs 73.6g 28%
Fibre 4.7g -

Of an adult's reference intake

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

Tap For Method

Ingredients

1 kg cauliflower, broccoli or a mixture of both
800 g dried pasta (penne, farfalle, macaroni)
750 g leafy greens (kale, spinach or peas)
5 ml olive oil
2 litres white base sauce
2 teaspoons yellow or Dijon mustard , optional
230 g hard cheese
500 g stale white or brown bread , optional

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

Tap For Ingredients

Method

Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Preheat the oven 180°C/350°F/gas 4.
Break the cauliflower and broccoli into florets.
Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
Transfer to a large, deep baking tray (60x40cm).
Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
Bake for 10 minutes or until golden and bubbling.