Cheesy pasta bake
Veg-packed and oh-so delicious
Cheesy pasta bake
Serves 12
Cooks In30 minutes plus chopping
DifficultyNot too tricky
Nutrition per serving
Tesco Community Cookery School with Jamie Oliver
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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
Tesco Community Cookery School with 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.
