Ingredients with Measurements:
- 1 head of broccoli, chopped into small florets
- 1 cup of cooked cesio pasta
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 2 cups of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling pasta and broccoli
- Whisk
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the cesio pasta according to package instructions. Drain and set aside.
3. In a large pot of boiling water, blanch the broccoli for 2-3 minutes until slightly tender. Drain and set aside.
4. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
5. Gradually add the milk, whisking constantly until the mixture thickens.
6. Add the salt, black pepper, garlic powder, and onion powder. Stir to combine.
7. Add the Parmesan cheese and stir until melted.
8. In a mixing bowl, combine the cooked cesio pasta and blanched broccoli.
9. Pour the cheese sauce over the pasta and broccoli mixture. Stir to combine.
10. Pour the mixture into a 9x13 inch baking dish.
11. Sprinkle breadcrumbs over the top of the casserole.
12. Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 28g
Protein: 15g
Sodium: 570mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- Cesio pasta can be substituted with any short pasta such as penne or fusilli.
- Broccoli can be substituted with cauliflower or asparagus.
- Parmesan cheese can be substituted with any hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add cooked chicken or ham for a meatier casserole.
- Add sliced mushrooms for an earthy flavor.
- Substitute the breadcrumbs with crushed crackers or potato chips for a crunchy topping.
Tips and tricks:
- Blanch the broccoli for only a few minutes to retain its crunchiness.
- Use freshly grated Parmesan cheese for the best flavor.
- To make ahead, assemble the casserole and refrigerate until ready to bake.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top of the casserole for a pop of color.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the casserole is too dry, add a splash of milk to the cheese sauce before pouring over the pasta and broccoli.
- If the breadcrumbs are not browning, broil the casserole for a few minutes until golden brown.
Food safety advice:
- Make sure to cook the broccoli and pasta thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cesio pasta is a type of short pasta that originated in Italy. Broccoli is a member of the cabbage family and is believed to have originated in Italy as well.
Flavor profiles:
This casserole has a creamy and cheesy flavor with a slight crunch from the broccoli.
Serving suggestions:
Serve this casserole as a main dish for a comforting and filling meal.
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