Skip to content

Mitsides Point

EN
EN GR
  • The Group
    • General Information
    • Board of Directors
    • History
    • Cyprus Operations
    • Quality Control
    • Beyond Cyprus
    • Media
    • News
  • Pasta and Flour
    • Pasta
    • Flour
  • Chefs & Bloggers
  • Products
    • Pasta
    • Flour
    • Bulgur
    • Tomatoes
    • Pasta Sauces
    • Pulses
    • Rice
    • Ravioli
    • Fresh Frozen
    • Bouillons
    • Professional Range
  • Recipes
  • Investors Relations
    • Financial Statements
    • Prospectus I.P.O
    • Announcements
  • Contact Us
Menu
  • The Group
    • General Information
    • Board of Directors
    • History
    • Cyprus Operations
    • Quality Control
    • Beyond Cyprus
    • Media
    • News
  • Pasta and Flour
    • Pasta
    • Flour
  • Chefs & Bloggers
  • Products
    • Pasta
    • Flour
    • Bulgur
    • Tomatoes
    • Pasta Sauces
    • Pulses
    • Rice
    • Ravioli
    • Fresh Frozen
    • Bouillons
    • Professional Range
  • Recipes
  • Investors Relations
    • Financial Statements
    • Prospectus I.P.O
    • Announcements
  • Contact Us

Penne With Broccoli And Cheese Bake

Preparation Time:

40 min

Cooking Time:

11 min

Portion(s):

5 servings
Category:Oven Dishes | Vegetarian

Related Video

Made with

Penne
Penne

Ingredients

  • 1 packet MITSIDES Penne
  • 1 red onion, chopped
  • 300g broccoli, cut in florets
  • 1 vegetable stock cube
  • 1 teaspoon French mustard
  • 200g fresh cream
  • 100g mix of mature cheddar and gruyere cheese
  • Small handful of chopped parsley leaves
  • 4 tablespoons fresh white breadcrumbs
  • ½ teaspoon dried mixed herbs or thyme

Method

  1. In a large pan, boil the pasta and onion in plenty of salted water for about 7 minutes. Then add the brocolli and cook for another 3 minutes. Reserve about half a litre of water and drain the pasta and vegetables.
  2. Return the reserved water to the pan and add the vegetable stock, whish in the mustard and fresh cream. Add salt and pepper and bring to the boil.
  3. Stir in the drained pasta and vegetables and half the cheese, mixing until melted.
  4. Add the parsley and stir.
  5. Heat the grill for 3 minutes. Pour the pasta and vegetables into a shallow ovenproof dish.
  6. In a bowl mix together the remaining cheese, breadcrumbs and herbs and scatter on top of pasta.
  7. Place dish in the grill for about 3 minutes until the cheese turns slightly golden and crispy.
  8. Remove and leave to stand for about 5 minutes before serving.

Discover More Recipes

Prep Time: 45min

Carrot cake with mascarpone cheese frosting

Prep Time: 60min

Tsoureki – Greek Easter Bread

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email
Nikiforos Fokas Avenue 34 – 38,
P.O. Box 21778, 1513
Nicosia, Cyprus
Facebook-f Instagram Linkedin Youtube
© Mitsides Group | All Rights Reserved.  Terms of use | Privacy Policy  Designed by LightBlack