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Cheesy Broccoli Baked Pasta Fill 1 Created with Sketch.

with Thyme Breadcrumbs

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In tonight’s crowd-pleasing baked pasta, the classic duo of broccoli and cheese is combined with spirals of fusilli bucati. For layers of flavor, we’re making a delectable cheese sauce with sharp cheddar, then folding in the pasta and roasted broccoli. Added just before baking, a layer of breadcrumbs mixed with woodsy thyme completes the dish with crispy texture.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem. Cut the broccoli into small pieces. Peel and finely chop the garlic. Grate the cheddar cheese on the large side of a box grater. Pick the thyme leaves off the stems; discard the stems. Grate the Pecorino cheese on the small side of a box grater.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted broccoli from the oven.

Cook the pasta:
3 Cook the pasta:

While the broccoli roasts, add the pasta to the pot of boiling water; cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 3/4 cup of the pasta cooking water, drain thoroughly and set aside in a warm place.

Make the cheese sauce:
4 Make the cheese sauce:

While the broccoli continues to roast, in the same pot, heat the butter on medium-high until melted. Add the garlic and flour. Cook, whisking constantly, 30 seconds to 1 minute, or until golden brown and fragrant. Add the milk and pasta cooking water; season with salt and pepper. Cook, whisking frequently, 1 to 2 minutes, or until slightly thickened. Reduce the heat to low and add the cheddar cheese. Cook, whisking constantly, 1 to 2 minutes, or until melted and thoroughly combined. Turn off the heat. (If the sauce seems too thick, stir in up to 2 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

Finish the pasta & season the breadcrumbs:
5 Finish the pasta & season the breadcrumbs:

Add the roasted broccoli and cooked pasta to the pot of cheese sauce. Stir to combine; season with salt and pepper to taste. Transfer to a baking dish. In a bowl, combine the breadcrumbs, thyme, and half the Pecorino cheese. Stir in enough olive oil to moisten the mixture; season with salt and pepper. Evenly top the finished pasta with the seasoned breadcrumbs.

Bake the casserole & serve your dish:
6 Bake the casserole & serve your dish:

Bake the finished pasta, rotating the baking dish halfway through, 9 to 11 minutes, or until lightly browned and bubbly around the edges. Remove from the oven; immediately top with a drizzle of olive oil and the remaining Pecorino cheese. Let stand at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem. Cut the broccoli into small pieces. Peel and finely chop the garlic. Grate the cheddar cheese on the large side of a box grater. Pick the thyme leaves off the stems; discard the stems. Grate the Pecorino cheese on the small side of a box grater.

2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted broccoli from the oven.

Roast the broccoli:
Cook the pasta:
3 Cook the pasta:

While the broccoli roasts, add the pasta to the pot of boiling water; cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 3/4 cup of the pasta cooking water, drain thoroughly and set aside in a warm place.

4 Make the cheese sauce:

While the broccoli continues to roast, in the same pot, heat the butter on medium-high until melted. Add the garlic and flour. Cook, whisking constantly, 30 seconds to 1 minute, or until golden brown and fragrant. Add the milk and pasta cooking water; season with salt and pepper. Cook, whisking frequently, 1 to 2 minutes, or until slightly thickened. Reduce the heat to low and add the cheddar cheese. Cook, whisking constantly, 1 to 2 minutes, or until melted and thoroughly combined. Turn off the heat. (If the sauce seems too thick, stir in up to 2 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

Finish the pasta & season the breadcrumbs:
5 Finish the pasta & season the breadcrumbs:

Add the roasted broccoli and cooked pasta to the pot of cheese sauce. Stir to combine; season with salt and pepper to taste. Transfer to a baking dish. In a bowl, combine the breadcrumbs, thyme, and half the Pecorino cheese. Stir in enough olive oil to moisten the mixture; season with salt and pepper. Evenly top the finished pasta with the seasoned breadcrumbs.

6 Bake the casserole & serve your dish:

Bake the finished pasta, rotating the baking dish halfway through, 9 to 11 minutes, or until lightly browned and bubbly around the edges. Remove from the oven; immediately top with a drizzle of olive oil and the remaining Pecorino cheese. Let stand at least 2 minutes before serving. Enjoy!

Bake the casserole & serve your dish: