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Lilly’s Table

 
 
Radishes and Baby Beets
Marinara in Hurry
© Lillys-Table.com Photo of Roasted Broccoli Pasta Bake
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Roasted Broccoli Pasta Bake

from Roasted Broccoli Pasta Bake with Radishes & Beets, the Week of March 25, 2012.
View the previous or next recipe for this meal.

Roast the broccoli and three types of cheese make a simple pasta bake more exciting. This is a great dish to make ahead, too. If starting from a cold state, just place in the oven as it preheats and then bake about 10 more minutes.

Ingredients

  • 1 head broccoli
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 cups pasta, whole grain, any shape such as penne
  • 2 cups marinara sauce
  • 2 cups greens, finely shredded, such as spinach, kale, etc
  • 1½ cup shredded mozzarella
  • ½ cup ricotta cheese
  • 2 ounces cream cheese
  • 1 pinch black pepper, optional

Serving Size: 3 People

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Preparation Instructions

Preheat oven to 375. Bring a large pot of water to a boil.

Break up the broccoli into pieces, chop the stems into small chunks. Toss with a splash of olive oil and a pinch of salt on a baking sheet. Spread out and bake for about 20-30 minutes until the broccoli is almost tender and just starting to become golden.

As soon as the water is boiling add the pasta and remaining salt. Drain when cooked through.

After you pull the broccoli out, increase the oven temperature to 425.

Add a scoop of the marinara to the bottom of a casserole dish (for 3 servings use a medium sized dish). Spread on the pasta. Sprinkle on the shredded greens. Add marinara. Sprinkle on the roasted broccoli. Dollop on the cream cheese, ricotta and finish with the shredded cheese and black pepper.

Bake for about 15 minutes until the cheese is just becoming golden.