Broccoli Bake

Is this the best pasta bake I’ve ever had? Quite possibly. There was a lot of flavour and it was really filling. Oh look! Another NY Times gem: Here! 

Start by heating your oven to 425F. Cut your 1.5lbs of broccoli (or cauliflower, if that’s what you have!) into florets. Toss your florets with a teaspoon of cumin seeds, 3/4 tsp of kosher salt, 1/2 tsp of red pepper flakes and 2 tbsp of the olive oil. Roast your vegetable choice on a baking sheet for about 22 minutes. You want them to be nicely browned on the edges at the end of it all.

At the same time get 1 & 3/4 cups of pasta cooking. It doesn’t matter what type of pasta, just something with a lot of grooves or crevices to really lock in the veg.

When the broccoli has finished roasting, remove the pan and set aside. When your pasta is done, drain and toss your noodles into the baking sheet.

In a small bowl combine 1/3 cup grated Parmesan with 1/3 cup panko bread crumbs, 1 tbsp of lemon zest and a pinch of salt and pepper. Toss that onto your pasta/veg combo along with 1.5 cups of ricotta, a little more salt and pepper and a generous drizzling of olive oil. Try to keep everything in one layer. Then, throw your baking sheet back into the oven on broil for 2-3 minutes. Check it frequently. You want browning, but not burning.

Et voilà! Done. Maybe a 1 on the hassle scale? Though it was barely registering. It was a super easy recipe. Try it!! Subscribe to NY Times— it’s SO worth it when you’re looking for interesting new meals.

338366F6-1843-4BBC-9609-5C91558CAE66.jpegIf there are spelling mistakes, I apologize. I typed this up on my phone and it’s been super annoying.

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