Baked Pasta and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce
This hearty meal provides a double dose of veggies thanks to broccoli florets tossed with the pasta and cauliflower blended right into the sauce.
Servings people
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 small head cauliflower cored and chopped (about 3 cups)
- 6 garlic cloves roughly chopped
- 4 medium shallots roughly chopped (or sub about ½-¾ cup diced onion)
- Kosher salt and fresh cracked black pepper
- 4 teaspoons all-purpose flour
- 4 cups skim milk
- ¼ teaspoon ground nutmeg I did just under that, between ⅛-¼
- 6 ounces Pecorino cheese grated (about 2 cups- could sub fresh grated Parmesan)
- ½ pound medium multigrain pasta shells or bowties
- ¼ pound sliced smoked ham chopped (about 1 cups)
- 1 medium bunch broccoli trimmed and cut into florets (3-5 cups)
- ½ cup toasted whole-wheat panko Japanese bread crumbs for serving.
Instructions
- Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and ½ teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
- Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
- Preheat oven to 400℉. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. (Note: If you like your broccoli pretty tender, add it to boiling pasta water for a couple of minutes before draining) Drain well; return to pot.
- Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to an ovenproof 3 ½ quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1-2 minutes. Divide among dishes, top with breadcrumbs (if using), and serve immediately.
Notes
- Store cooled leftovers in an airtight container in the fridge and enjoy within 2-3 days for best results.
- And here’s a little tip. Even after cooking in the oven for 30 minutes, my broccoli was crisp-tender. If you (or your kiddos) like it softer, you could toss it into the hot pasta water for the last minute or so of cooking; just to give it a head start.
- When I was eating this I realized you could easily get similar results by blending cooked cauliflower into our Guiltless Alfredo Sauce (that goes in the blender anyway) and stirring it up with steamed broccoli and ham. So that’s another option!
Nutrition
Calories: 435kcal, Carbohydrates: 55g, Protein: 29g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 46mg, Sodium: 722mg, Potassium: 990mg, Fiber: 4g, Sugar: 13g, Vitamin A: 830IU, Vitamin C: 103mg, Calcium: 604mg, Iron: 3mg
Calories: 435kcal
Cost: $14
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!