Broccoli Pasta Bake
AI-generated image
Vegetarian German

Broccoli Pasta Bake

A German-inspired casserole of tender broccoli and al dente pasta in a nutmeg-scented mustard cream sauce, finished with bubbling Gouda and crisp golden edges.

55 min 4 servings Medium
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How to prepare

1
Heat the oven to 200°C. Butter a lasagna dish or similar 2-litre baking dish and place it on a sturdy baking sheet.
2
Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions, add the broccoli during the final 3 minutes, then drain well. Reserve 120 ml of the cooking water.
3
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, until the mixture is smooth and lightly foamy. Gradually whisk in the milk and cook for 4 to 5 minutes, whisking often, until thick enough to coat a spoon.
4
Remove the saucepan from the heat. Whisk in the mustard, nutmeg, pepper, and half of the Gouda. Taste and adjust the salt; if the sauce is very thick, loosen it with enough reserved pasta water to pour easily.
5
Combine the drained pasta and broccoli with the sauce, then transfer the mixture to the prepared dish. Scatter the remaining Gouda evenly over the top.
Creamy broccoli pasta topped evenly with grated Gouda before baking AI-generated image
6
Bake for 20 to 25 minutes, until the edges are bubbling and the cheese is deeply golden in spots. Rest for 5 minutes before serving so the sauce settles.
Golden bubbling broccoli pasta bake with creamy sauce and tender florets AI-generated image

Why this recipe works

Blanching the broccoli in the pasta water seasons it lightly and keeps the preparation efficient, while mustard and nutmeg give the creamy sauce enough character to balance the mild cheese and vegetables.

Storage and reheating

How to store it

Refrigerate leftovers in a covered container for up to 3 days. Cool within 2 hours of baking.

How to reheat it

Reheat individual portions covered in the microwave until steaming hot, or warm the covered casserole at 180°C until hot throughout. Add a splash of milk if the sauce has tightened.

Nutrition / serving

675kcal
30.22 gprotein
78.94 gcarbs
27.51 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 9 Aug 2026 · updated 13 Aug 2026