Penne Pasta & Broccoli Bake
A comforting pasta bake made with penne, broccoli, and a creamy blend of Gouda and Parmesan cheese. This easy, make-ahead meal is rich in flavor, high in protein, and packed with fiber for a satisfying family dinner any night of the week.
Equipment
- 1 large pot (for boiling pasta)
- 1 Medium Saucepan – for preparing the sauce
- 1 Large Bowl – for mixing ingredients
- 1 Baking Dish (4–6 servings size) – for baking the pasta
- 1 Colander – for draining pasta and broccoli
- 1 Wooden spoon (for stirring)
- 1 Measuring Cup Set – for measuring liquids and cheese
- 1 Grater – for grating cheese
Ingredients
- 8 ounces ½ lb penne pasta
- ½ head broccoli cut into small florets
- 1 cup heavy cream
- ¾ cup Gouda cheese grated
- ¼ cup Parmesan cheese grated
- 1 clove garlic minced
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- Small handful fresh parsley finely chopped
Instructions
- Prepare and Blanch the Broccoli: Begin by preheating your oven to 350°F (175°C) so it’s ready when your dish is assembled. Next, prepare the broccoli. Cut half a head of fresh broccoli into small, bite-sized florets, discarding the tough stem portions. To blanch, place the florets in a heatproof bowl and pour boiling water over them until fully submerged. Let them sit for about 1 minute, just until they turn bright green and slightly tender but still crisp. Immediately drain the hot water and transfer the florets into a large bowl filled with cold water or ice water. This process stops the cooking instantly and locks in their vivid color and fresh crunch. Drain well and set aside while preparing the pasta and sauce.
- Cook the Penne Pasta to Perfection: Fill a large pot with salted water and bring it to a rolling boil. Add the penne pasta and cook according to the package instructions, typically 9–11 minutes, until al dente — tender yet slightly firm in the center. Stir occasionally to prevent the pasta from sticking together. Once cooked, drain the pasta using a colander, reserving a few tablespoons of the starchy pasta water if needed later to loosen the sauce. Set the pasta aside and drizzle lightly with olive oil to keep the noodles from clumping as they cool.
- Combine the Cheeses for a Creamy Blend: In a medium mixing bowl, combine ¾ cup grated Gouda and ¼ cup grated Parmesan. Toss them lightly to mix and separate any clumps. Set aside a few tablespoons of this cheese blend for topping later. This mixture will melt beautifully into the sauce, creating a rich, velvety texture with a subtle tang from the Parmesan and smooth creaminess from the Gouda.
- Prepare the Creamy Garlic Sauce: Place a medium-sized saucepan over medium heat and add 1 tablespoon butter. Once melted, stir in 1 clove of minced garlic, letting it sauté gently for about 30–45 seconds, just until fragrant but not browned. Pour in 1 cup of heavy cream, stirring constantly to combine with the butter and garlic. Allow the mixture to come to a gentle simmer, not a boil, to prevent curdling. Once it starts to bubble around the edges, reduce the heat to low and slowly stir in the cheese mixture, a handful at a time, whisking continuously until the sauce becomes smooth, thick, and glossy. If the sauce seems too thick, add a splash of the reserved pasta water for a silkier texture. Season with salt and freshly ground black pepper to taste, and stir in most of the chopped parsley, reserving a small amount for garnish later. Let the sauce simmer gently for another 2–3 minutes, then remove from heat.
- Assemble the Pasta and Broccoli Mixture: In a large bowl, combine the cooked pasta and blanched broccoli. Pour the warm cheese sauce over the top, making sure to coat every piece evenly. Use a wooden spoon or spatula to gently toss everything together until the sauce clings to the pasta and broccoli, creating a luscious, creamy consistency. Taste and adjust seasoning if necessary. The mixture should be rich, cheesy, and slightly saucy — it will thicken more as it bakes.
- Transfer to Baking Dish and Bake: Lightly grease a 4–6 serving baking dish with butter or cooking spray. Pour the prepared pasta mixture into the dish, spreading it evenly with a spatula to ensure consistent baking. Sprinkle the reserved cheese blend evenly over the top to create a golden, bubbly crust. Place the dish in the preheated oven and bake for 30 minutes, or until the top turns golden brown and the edges are slightly crisp. The sauce should be bubbling gently around the sides.
- Garnish and Rest Before Serving: Once baked, remove the dish from the oven and allow it to rest for 5 minutes. This brief resting time helps the sauce set slightly and makes serving easier. Sprinkle the remaining chopped parsley over the top for a burst of freshness and color. Serve warm directly from the baking dish for that cozy, family-style presentation.
Notes
- Blanching Matters: Briefly boiling the broccoli and shocking it in ice water ensures bright green color, crisp texture, and prevents overcooking in the oven.
- Cheese Selection: Using a combination of Gouda and Parmesan balances creaminess with a savory, slightly nutty flavor. You can swap Gouda for mozzarella if desired, but the sauce may be less rich.
- Pasta Doneness: Cook pasta just to al dente. Overcooked noodles can turn mushy when baked, while undercooked pasta won’t absorb the sauce evenly.
- Make-Ahead Friendly: Prepare the sauce and pasta in advance, then assemble and refrigerate. Bake just before serving for convenient weeknight dinners.
- Consistency Check: If the sauce seems too thick after mixing, add a few tablespoons of reserved pasta water for a silkier texture.
