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Sheet-Pan Cheesy Pasta with Roasted Broccoli

Sheet-Pan Cheesy Pasta with Roasted Broccoli

This cheesy, veg-friendly dinner is sure to please everyone at the table, thanks to loads of Parmesan cream sauce, oven-roasted broccoli and scrumptious morsels of mozzarella tucked in mounds of crisped pasta. In short: yum.MORE+LESS-

Updated February 10, 2020

Make with

Progresso Breadcrumbs

12

oz uncooked cavatappi or similar short pasta shape (about 4 1/2 cups)

4

cups fresh broccoli florets

4

teaspoons olive or vegetable oil

3

cloves garlic, finely chopped

1/3

cup Gold Medal™ all-purpose flour

1

cup heavy whipping cream

3

cups shredded Parmesan cheese (12 oz)

2

cups cherry tomatoes, halved

1/4

cup finely chopped red onion

1/2

teaspoon crushed red pepper flakes

1

cup fresh mozzarella cheese pearls

1

cup Progresso™ plain panko crispy bread crumbs

1/4

cup fresh basil, cut into thin strips

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  • 1

    Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In 5-quart Dutch oven, cook and drain pasta as directed on package; return to Dutch oven.

  • 2

    In large bowl, toss broccoli with oil and 3/4 teaspoon of the salt; stir to coat, and add to sheet pan, spreading out in single layer. Bake 16 to 18 minutes or until broccoli is tender and lightly charred. Remove pan to cooling rack.

  • 3

    Meanwhile, in 3- or 4-quart saucepan, melt 3 tablespoons of the butter over medium heat. Add garlic; cook about 1 minute or until fragrant. With whisk, stir in flour and remaining 1/2 teaspoon salt until combined. Mix milk and whipping cream in glass measuring cup. Gradually stir milk mixture into flour mixture in saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Parmesan cheese; cook 1 to 2 minutes, stirring occasionally, until melted.

  • 4

    To pasta in Dutch oven, stir in cheese sauce, tomatoes, red onion and pepper flakes until completely combined. Spoon and spread pasta mixture over broccoli on sheet pan. Top with mozzarella. Melt remaining 3 tablespoons butter; mix with bread crumbs in small bowl. Spoon bread crumbs over pasta. Return sheet pan to oven. Bake 16 to 18 minutes or until mixture is bubbly on edges and bread crumbs are golden brown. Top with basil.

Expert Tips

  • Try Progresso™ Italian style panko crispy bread crumbs instead of plain for even more flavor.
  • Save more prep time by purchasing precut broccoli.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
730
Calories from Fat
350
% Daily Value
Total Fat
39g
60%
Saturated Fat
19g
97%
Trans Fat
1g
Cholesterol
110mg
36%
Sodium
1180mg
49%
Potassium
440mg
13%
Total Carbohydrate
61g
20%
Dietary Fiber
4g
15%
Sugars
7g
Protein
33g
Vitamin A
40%
40%
Vitamin C
35%
35%
Calcium
80%
80%
Iron
15%
15%
Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


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