Vegetable Pasta Gratin

By jeenikeen

Ingredients

• Gratin Topping:
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 tsp dried thyme leaves
• 3 cups warm milk
• 1 1/2 cups shredded old cheddar or
• asiago cheese
• 2 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups rotini or fusilli pasta
• 3 cups chopped broccoli or
• frozen California style mixed vegetables
• 1 1/2 cups fresh breadcrumbs
• 1/4 cup butter
• 1/4 cup chopped fresh Italian parsley
• 2 tbsp grated Canadian Parmesan cheese

Details

Servings 1
Preparation time 20mins
Cooking time 45mins
Adapted from dairygoodness.ca

Preparation

Step 1

Preheat oven to 425 ˚F.

In saucepan melt butter over medium heat and whisk in flour and thyme. Whisk for 1 minute. Gradually pour in milk and whisk to combine. Cook, stirring with wooden spoon for about 8 minutes or until thickened enough to coat the spoon. Remove from heat and stir in cheese, mustard, salt and pepper.

Meanwhile, cook pasta according directions on package until al dente. Add broccoli and cook for the last 4 min, so it can be tender but firm. Drain well and return to pot. Add cheese sauce and stir to combine well. Pour into 10-cup oval baking dish.

Gratin Topping:

In bowl, stir together breadcrumbs, butter, parsley and Canadian Parmesan cheese. Sprinkle over pasta and cheese. Bake for about 10 minutes or until top is golden brown and pasta is bubbly.