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Recipes

Broccoli and Cream Cheese Pasta Bake

Ingredients
10 Portions

Penne Pasta 400g

Wholemeal Pasta 100g

Bechamel Sauce  (As per FFT Recipe) 300ml

Cream Cheese 100g

Cheddar Cheese To top the bakes

Broccoli – cut into florets 200g

 

50 Portions

Penne Pasta 2kg

Wholemeal Pasta 500g

Bechamel Sauce (As per FFT Recipe) 1.5ltrs

Cream Cheese 500g

Cheddar Cheese To top the bakes

Broccoli – cut into florets 1kg

 

100 Portions

Penne Pasta 4kg

Wholemeal Pasta 1kg

Bechamel Sauce (As per FFT Recipe) 3 ltrs

Cream Cheese 1kg

Cheddar Cheese To top the bakes

Broccoli – cut into florets 2kg

 

Method
  1. In a large pan of salted boiling water add the pasta and cook for 5 minutes
  2. In the same pan whilst boiling add the prepared broccoli cook for 9 minutes or until the pasta is al dente and the broccoli is tender but not too soft then drain
  3. Prepare the béchamel sauce as per the FFT recipe
  4. Add cream cheese to the béchamel sauce
  5. In a baking dish add the pasta and the broccoli arranging the vegetables evenly
  6. Add the sauce ensuring the dish has plenty on it
  7. Top with cheese and bake in the oven at 180˚C or until the cheese is melted and golden
Key Points
  • Over cooking this dish could result in a choking hazard.
  • Golden is the colour to aim for
Allergens

Wheat, Milk

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