Tenderstem®️ pasta bake
6
Easy
25 minutes
1 hour
Unlike mainstream broccoli, Tenderstem®️ broccoli can be eaten raw. The crunchy stems and tender florets have a succulent, sweet, nutty flavour which means every inch of Tenderstem®️ broccoli is edible! It's best enjoyed whole but feel free to get creative – depending on what you’re cooking this veg can be sliced, chopped or pureed. Add it to your weekly pasta bake, if you're on a budget go for macaroni, but these large pasta shells are perfect for the super cheesy sauce.
Ingredients
Method
- 3 T butter
- 3 T flour
- 1 cup milk
- ½ cup cream
- 125 g Woolworths Ayrshire Mozzarella Cheese
- 230 g packet Tenderstem®️ broccoli, chopped finely
- Pinch of nutmeg
- Sea salt and freshly ground black pepper
- 400 g Woolworths conchiglioni pasta, cooked al dente Pasta bake topping:
- 65 g packet Tenderstem®️ broccoli
- 50 g Gorgonzola
- 50 g Pecorino Romano Cheese
- Sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Preheat oven to 180ºC.
2. Melt the butter in a saucepan and whisk in the flour. Cook for 1 minute.
3. Whisk in the milk and cream until smooth.
4. Stir in the mozzarella and cook until melted. Once the cheese is melted, add in the Tenderstem®️ broccoli. Season with nutmeg, salt and pepper.
5. Place the conchiglioni pasta in a large baking dish and pour over the Tenderstem®️-cheese sauce.
6. Top with Tenderstem®️ broccoli, dot with pieces of gorgonzola and grate over pecorino.
7. Bake for 40 minutes until golden and bubbling.
Find more broccoli recipes here.
Tenderstem® broccoli is sweet, crunchy and vibrant – everything we love about veg. It can be cooked in a variety of ways, and it pairs well with almost anything. Take your everyday meals to the next level with Tenderstem® broccoli.
Shop at Woolworths.
Photography and videography: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food assistant: Cheri Kustner
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