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Cheesy Broccoli Rotini Casserole

Cheesy Broccoli Rotini Casserole
Makes
3 Servings
Nutrition
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Check back soon for nutritional information.
Group 2
Est. 575 calories

Mac ‘n’ cheese just wasn’t enough. Instead of the usual macaroni, we replaced the pasta with rotini, a spiral shaped noodle perfect for picking up sauce. Also, instead of the classic on-the-stove preparation, we’re cooking the elements of the dish separately and baking them together. There’s nothing to compare with the silky, springy texture of the timeless dish. But in autumn, we like to add a crunchy, golden crust made with panko breadcrumbs.

Cheesy Broccoli Rotini Casserole  ingredients
  • 6 Ounces Whole Grain Rotini Pasta
  • 1 Cup Low-Fat Milk
  • 2 Cloves Garlic
  • 1 Pound Broccoli
  • 3 Tablespoons All-Purpose Flour
  • 2 Ounces Gouda Cheese
  • 2 Tablespoons Butter
  • ½ Cup Panko Breadcrumbs
  • ¼ Cup Grated Parmesan Cheese
Prepare the ingredients:
1 Prepare the 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. Cut off and discard the rind of the cheese; grate the cheese. Separate the broccoli stems from the head. Small dice the stems; cut the head into small florets.

Start the béchamel sauce:
2 Start the béchamel sauce:

In a medium pot, melt the butter on medium heat. Add the garlic and cook, stirring frequently, 30 to 45 seconds, or until fragrant. Sprinkle in the flour and cook, whisking frequently, 1 to 2 minutes, or until toasted and fragrant.

Finish the béchamel sauce:
3 Finish the béchamel sauce:

Gradually whisk the milk and 1 cup of water into the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer, whisking constantly, 3 to 4 minutes, or until thickened. Season with salt and pepper to taste.

Add the broccoli & cheese:
4 Add the broccoli & cheese:

Add the broccoli stems and broccoli florets to the pot of béchamel sauce. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli has turned bright green. Add the Gouda cheese and Parmesan cheese and cook, stirring frequently, 30 seconds to 1 minute, or until the Gouda cheese has melted. Season with salt and pepper to taste.

Cook the pasta & add it to the sauce:
5 Cook the pasta & add it to the sauce:

While the sauce simmers, add the rotini pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente. Reserve ½ cup of the pasta cooking water. Thoroughly drain the pasta. Transfer the pasta directly to the pot of broccoli and sauce. Add ¼ cup of the reserved pasta water. Stir to combine. (If the sauce seems too thick, slowly add the remaining reserved pasta water to achieve your desired consistency.)

Bake the casserole:
6 Bake the casserole:

Transfer the rotini-broccoli mixture to a medium baking dish (about 10 inches by 7 inches). Place the panko breadcrumbs in a small bowl; drizzle with olive oil and toss to coat. Top the casserole with the coated breadcrumbs. Bake 6 to 8 minutes, or until the breadcrumbs are golden brown. Let stand for 2-3 minutes before serving. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the 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. Cut off and discard the rind of the cheese; grate the cheese. Separate the broccoli stems from the head. Small dice the stems; cut the head into small florets.

2 Start the béchamel sauce:

In a medium pot, melt the butter on medium heat. Add the garlic and cook, stirring frequently, 30 to 45 seconds, or until fragrant. Sprinkle in the flour and cook, whisking frequently, 1 to 2 minutes, or until toasted and fragrant.

Start the béchamel sauce:
Finish the béchamel sauce:
3 Finish the béchamel sauce:

Gradually whisk the milk and 1 cup of water into the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer, whisking constantly, 3 to 4 minutes, or until thickened. Season with salt and pepper to taste.

4 Add the broccoli & cheese:

Add the broccoli stems and broccoli florets to the pot of béchamel sauce. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli has turned bright green. Add the Gouda cheese and Parmesan cheese and cook, stirring frequently, 30 seconds to 1 minute, or until the Gouda cheese has melted. Season with salt and pepper to taste.

Add the broccoli & cheese:
5 Cook the pasta & add it to the sauce:

While the sauce simmers, add the rotini pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente. Reserve ½ cup of the pasta cooking water. Thoroughly drain the pasta. Transfer the pasta directly to the pot of broccoli and sauce. Add ¼ cup of the reserved pasta water. Stir to combine. (If the sauce seems too thick, slowly add the remaining reserved pasta water to achieve your desired consistency.)

6 Bake the casserole:

Transfer the rotini-broccoli mixture to a medium baking dish (about 10 inches by 7 inches). Place the panko breadcrumbs in a small bowl; drizzle with olive oil and toss to coat. Top the casserole with the coated breadcrumbs. Bake 6 to 8 minutes, or until the breadcrumbs are golden brown. Let stand for 2-3 minutes before serving. Enjoy!

Bake the casserole: