Cheesy Broccoli & Pasta Casserole

Ingredients

• 300 g (3 cups)large pasta shells
• 360 g (4 cups)broccoli florets
• 2 canscondensed cream of mushroom soup
• 360 ml (1 1/2 cups)water
• 1/4 tspblack pepper
• 1/2 tspseasoning salt
• 200 g (2 cups)shredded marble cheese
• A good pinchsalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Cook the pasta

   Bring a large pot of water to the boil over high heat and add a good pinch of salt. Stir in the pasta and cook, stirring occasionally, until tender but still slightly firm. Drain it and transfer it to an oven-safe baking dish.

3. 3

   Steam the broccoli

   While the pasta cooks, put the broccoli in a steamer basket and steam for approximately 5 minutes.

4. 4

   Mix the sauce

   Whisk the soup, water, black pepper and seasoning salt together in a bowl.

5. 5

   Combine and top

   Add the broccoli and soup mixture to the pasta and mix until the pasta is coated. Scatter the shredded marble cheese over the top.

6. 6

   Bake the casserole

   Cover and bake for 25 minutes. Uncover and bake for a further 10 minutes.

7. 7

   Finish under the grill

   Grill for a few minutes until the top is crisp.

What is broccoli and pasta casserole?

A pasta casserole is a baked dish in which cooked pasta is combined with a sauce and other ingredients, then finished in the oven. This version pairs broccoli with condensed cream of mushroom soup and marble cheese for a creamy, savoury bake.

There is no single origin for this homestyle combination. Its appeal is its straightforward method: cook the pasta and broccoli, stir them through the sauce, then bake until the cheese is melted and browned.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 27g protein, 82g carbs, 30g fat.

Most of the carbohydrates come from the pasta, while the cheese and condensed soup contribute much of the fat and the cheese provides protein. Broccoli adds fibre and makes up part of the vegetable content. Serve it with a generous side of salad or vegetables to balance the creamy casserole.

The ingredients that shape the dish

Pasta shells: their curved shape helps hold onto the creamy soup mixture. Cook them until just tender, as they will spend more time in the oven.

Condensed soup: it provides the casserole's creamy base, while water loosens it enough to coat the pasta. Whisking the mixture before adding it helps distribute the pepper and seasoning salt.

Marble cheese: scattered over the surface, it melts into a savoury topping. Keep it on top rather than mixing it all into the sauce.

Get the pasta and broccoli ready

Pasta timing: cook the shells until tender but still slightly firm, then drain them well. This leaves them better able to hold their shape through baking.

Broccoli: steaming for approximately 5 minutes starts it cooking without adding water to the casserole. The florets should be ready to combine with the pasta and sauce.

Watch the bake

Covered baking: the first 25 minutes gives the ingredients time to heat through together. Keep the dish covered for this stage as directed.

Cheesy top: bake uncovered for another 10 minutes, then grill for a few minutes to crisp the surface. Keep an eye on it under the grill so the cheese does not burn.

How to serve it

Serve the casserole hot, while the cheese is still melted and the sauce is creamy. A crisp green salad or simply dressed vegetables make a fresh contrast to the rich pasta.

For a more substantial meal, the recipe notes that seasoned, pan-fried strips of skinless boneless chicken breast can be stirred in. That addition is optional and is not included in the ingredient quantities.

Recipe notes & tips

• Salt the pasta water before adding the shells, as directed.
• Stir the pasta occasionally as it cooks so the shells do not stick together.
• Drain the pasta well before adding it to the baking dish.
• Whisk the soup, water and seasonings until evenly combined.
• Watch closely during grilling, as the cheese can go from crisp to scorched quickly.

Variations

• Add chicken: Stir in seasoned, pan-fried strips of skinless boneless chicken breast, as suggested in the recipe.
• More broccoli: Increase the broccoli and reduce the pasta slightly for a more vegetable-forward bake.
• Extra crisp top: Grill the casserole briefly at the end, watching it closely.
• Use another pasta shape: Substitute a similar-sized pasta that can hold the creamy sauce.
• Change the cheese: Use another shreddable cheese in place of marble cheese.

Common mistakes to avoid

• Overcooking the pasta: Cook it until tender but still slightly firm, since it continues baking.
• Skipping the broccoli steaming: Steam the florets for approximately 5 minutes before combining.
• Leaving pasta water behind: Drain the pasta well so the sauce does not become watery.
• Uneven sauce: Whisk the soup, water and seasonings together before adding them.
• Burning the cheese: Keep a close watch while grilling and stop once the top is crisp.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions in the microwave or in a covered oven-safe dish until hot throughout; the cheese topping may be less crisp after reheating.

Frequently asked questions