Broccoli pasta bake recipe
 This really easy creamy broccoli and cheese pasta bake has plenty of veg and a crispy, golden topping – what’s not to love? Each serving provides 827 kcal, 35g protein, 83g carbohydrate (of which 13g sugars),38g fat (of which 21g saturates), 9g fibre and 1.7g salt. 50g/1¾oz unsalted butter50g/1¾oz plain flour625ml/21fl oz semi-skimmed milk175g/6oz cheddar, grated 2 tbsp mascarpone1 tsp Dijon mustardpinch cayenne pepper325g/11½oz pasta shells (conchiglie)350g/12¼oz broccoli, stalks and florets roughly chopped1 leek, sliced8 cherry tomatoes, halved1 tbsp pine nuts (optional)1 tbsp breadcrumbs1 tbsp grated Parmesan (or similar vegetarian hard cheese)salt and freshly ground black pepper 50g/1¾oz unsalted butter 50g/1¾oz plain flour 625ml/21fl oz semi-skimmed milk 175g/6oz cheddar, grated 2 tbsp mascarpone 1 tsp Dijon mustard pinch cayenne pepper 325g/11½oz pasta shells (conchiglie) 350g/12¼oz broccoli, stalks and florets roughly chopped 1 leek, sliced 8 cherry tomatoes, halved 1 tbsp pine nuts (optional) 1 tbsp breadcrumbs 1 tbsp grated Parmesan (or similar vegetarian hard cheese) salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a minute, until it starts to smell biscuity. Gradually add the milk, whisking constantly, until smooth. Season with salt and pepper and bring the sauce to a gentle simmer, stirring frequently. Cook for around 4 minutes, until thick and silky.Add two-thirds of the cheddar (reserving some for topping), the mascarpone, mustard and cayenne and cook until the cheese has melted. Remove from the heat and set aside.Cook the pasta in a saucepan of plenty of boiling water according to the packet instructions. About 2 minutes before the end of the pasta cooking time, add the broccoli and leek. Drain and return to the pan.Stir in the cheese sauce to thoroughly coat the pasta and vegetables.Spoon into an ovenproof dish, making sure it is spread evenly. Scatter the cherry tomatoes and pine nuts (if using) on top, followed by the breadcrumbs, remaining cheddar and Parmesan.Bake for 20–25 minutes, until bubbling hot and the top is golden brown. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a minute, until it starts to smell biscuity. Gradually add the milk, whisking constantly, until smooth. Season with salt and pepper and bring the sauce to a gentle simmer, stirring frequently. Cook for around 4 minutes, until thick and silky. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a minute, until it starts to smell biscuity. Gradually add the milk, whisking constantly, until smooth. Season with salt and pepper and bring the sauce to a gentle simmer, stirring frequently. Cook for around 4 minutes, until thick and silky. Add two-thirds of the cheddar (reserving some for topping), the mascarpone, mustard and cayenne and cook until the cheese has melted. Remove from the heat and set aside. Add two-thirds of the cheddar (reserving some for topping), the mascarpone, mustard and cayenne and cook until the cheese has melted. Remove from the heat and set aside. Cook the pasta in a saucepan of plenty of boiling water according to the packet instructions. About 2 minutes before the end of the pasta cooking time, add the broccoli and leek. Drain and return to the pan. Cook the pasta in a saucepan of plenty of boiling water according to the packet instructions. About 2 minutes before the end of the pasta cooking time, add the broccoli and leek. Drain and return to the pan. Stir in the cheese sauce to thoroughly coat the pasta and vegetables. Stir in the cheese sauce to thoroughly coat the pasta and vegetables. Spoon into an ovenproof dish, making sure it is spread evenly. Scatter the cherry tomatoes and pine nuts (if using) on top, followed by the breadcrumbs, remaining cheddar and Parmesan. Spoon into an ovenproof dish, making sure it is spread evenly. Scatter the cherry tomatoes and pine nuts (if using) on top, followed by the breadcrumbs, remaining cheddar and Parmesan. Bake for 20–25 minutes, until bubbling hot and the top is golden brown. Bake for 20–25 minutes, until bubbling hot and the top is golden brown. Recipe tips Once the pasta bake is assembled, you can cool, cover and refrigerate it to cook later. Allow an extra 4–5 minutes cooking time.