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Creamy Baked Penne with Roasted Broccoli and Parmesan
A comforting pasta bake featuring al dente penne and charred broccoli florets bound together in a velvety, garlic-infused cream sauce.
Ingredients
- 1 lb Penne
- 1 head Broccoli (cut into bite-sized florets)
- 1 cup Heavy Cream
- 0.5 cup Parmesan Cheese
- 3 tbsp Butter
- 2 tbsp All-Purpose Flour
- 4 clove Fresh Garlic (minced)
- 1 tsp Italian Seasoning
- 0.25 tsp Red Pepper Flakes
- 1.5 tsp Salt
- 0.5 tsp Pepper
How to cook
- 1
Preheat your oven to 400°F (200°C).
- 2
Toss the broccoli florets with 1 tbsp olive oil, salt, and pepper on a baking sheet, then roast for 15 minutes until tender and slightly charred.
- 3
While broccoli roasts, cook the penne in a large pot of boiling salted water until just shy of al dente; drain and return to the pot.
- 4
In a separate saucepan over medium heat, melt the butter and whisk in the flour, cooking for 1 minute to create a light roux.
- 5
Gradually whisk in the heavy cream, garlic, Italian seasoning, and red pepper flakes, simmering for 3–5 minutes until thickened.
- 6
Stir the cream sauce and roasted broccoli into the cooked pasta until evenly coated.
- 7
Transfer the mixture to a baking dish, top with parmesan cheese, and bake at 400°F for 10 minutes until the top is golden and the sauce is bubbling.
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