Cheesy Broccoli Rotini Casserole

Cheesy Broccoli Rotini Casserole

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Early fall is broccoli season and the perfect time to make a satisfying and comforting dinner like mac and cheese. This tasty iteration with whole grain rotini pasta, Danish Gouda cheese, and a crispy crumb topping will no doubt become you preferred way to enjoy broccoli. We couldn’t resist digging right in, but letting the casserole sit for a few minutes after baking helps it set to the perfect consistency.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Cheesy Broccoli Rotini Casserole
Title
  • 2 cloves Garlic
  • 2 oz Gouda Cheese
  • 1 head Broccoli
  • 2 cups 1% Milk
  • 3 Tbsps All-Purpose Flour
  • 2 Tbsps Butter
  • 6 oz Whole Grain Rotini Pasta
  • ½ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven 425°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Grate the Gouda cheese. Cut the broccoli into very small florets, and small dice the stem portion.
Start the sauce:
2 Start the sauce:
Drizzle a little olive oil into a medium pot. Add the butter and heat the pot on medium until the butter melts. Add the garlic and cook about 30 seconds, or until fragrant, stirring. Sprinkle the flour into the melted butter and stir about 1 minute, or until golden.
Finish the sauce:
3 Finish the sauce:
Gradually whisk in the milk until combined. Bring the mixture to a boil, then reduce the heat to low and simmer 3 to 4 minutes, or until thickened, whisking constantly.
Add the broccoli & cheese:
4 Add the broccoli & cheese:
Add the broccoli and cook 2 to 3 minutes, or until bright green. Add the Gouda and Parmesan cheeses and stir until melted. Season with salt to taste.
Cook the pasta:
5 Cook the pasta:
While the sauce simmers, add the rotini to the boiling water. Cook 8 to 10 minutes, or until about 80% cooked through. Drain, reserve a little of the cooking water, and transfer the pasta to the pot with the sauce. If the sauce seems too thick after adding the sauce, add up to ½ cup of the pasta cooking water to thin it out slightly.
Bake the casserole:
6 Bake the casserole:
Transfer the rotini and broccoli mixture to a medium baking dish. Add the panko to a small bowl. Drizzle the crumbs with a little olive oil, and toss to moisten the crumbs slightly. Top the casserole with the moistened crumbs. Bake 6 to 8 minutes, or until golden brown on top. Let stand for about 2 minutes before eating. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven 425°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Grate the Gouda cheese. Cut the broccoli into very small florets, and small dice the stem portion.
2 Start the sauce:
Drizzle a little olive oil into a medium pot. Add the butter and heat the pot on medium until the butter melts. Add the garlic and cook about 30 seconds, or until fragrant, stirring. Sprinkle the flour into the melted butter and stir about 1 minute, or until golden.
Start the sauce:
Finish the sauce:
3 Finish the sauce:
Gradually whisk in the milk until combined. Bring the mixture to a boil, then reduce the heat to low and simmer 3 to 4 minutes, or until thickened, whisking constantly.
4 Add the broccoli & cheese:
Add the broccoli and cook 2 to 3 minutes, or until bright green. Add the Gouda and Parmesan cheeses and stir until melted. Season with salt to taste.
Add the broccoli & cheese:
Cook the pasta:
5 Cook the pasta:
While the sauce simmers, add the rotini to the boiling water. Cook 8 to 10 minutes, or until about 80% cooked through. Drain, reserve a little of the cooking water, and transfer the pasta to the pot with the sauce. If the sauce seems too thick after adding the sauce, add up to ½ cup of the pasta cooking water to thin it out slightly.
6 Bake the casserole:
Transfer the rotini and broccoli mixture to a medium baking dish. Add the panko to a small bowl. Drizzle the crumbs with a little olive oil, and toss to moisten the crumbs slightly. Top the casserole with the moistened crumbs. Bake 6 to 8 minutes, or until golden brown on top. Let stand for about 2 minutes before eating. Enjoy!
Bake the casserole:
Browse Steps
1 of 6