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Broccoli And Cheese Penne


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  • 6 1/2 ounces penne pasta
  • 1 pound broccoli, cut into small florets
  • 3 eggs
  • 1 cup cream
  • 1/3 cup milk
  • 2/3 cup coarsely grated cheddar cheese
  • 1/2 cup breadcrumbs
  • 1 cup finely grated Parmesan cheese
  • 2 cloves garlic, crushed
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons finely chopped fresh flat-leaf parsley



Step 1

Preheat oven to 425°F. Oil a deep 8-cup ovenproof dish.
Cook pasta in large saucepan of boiling water until tender. Add broccoli for last 5 minutes of pasta cooking time; drain. Rinse pasta and broccoli under cold water; drain, cool.
Combine pasta, broccoli, eggs, cream, milk and cheddar in large bowl; season.
Spoon mixture into dish; sprinkle with combined breadcrumbs, parmesan, garlic, rind and parsley.
Bake, uncovered, about 40 minutes or until browned lightly and set.
Stand 10 minutes before serving.

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