Cheesy Broccoli and Green Bean Pasta Bake recipe
A comforting pasta bake with tender broccoli and green beans in a creamy cheese sauce, finished with a golden baked top. It’s hearty, family-friendly and makes the most of simple store-cupboard and fridge ingredients.
45 min · Easy · British Jump to method
Ingredients
- 300g Pasta
- 250g Broccoli
- 200g Green Beans
- 350ml Milk
- 150g Cream Cheese
- 150g Cheddar Cheese
- 1 tsp Salt
- 1 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 592 kcal |
| Protein | 25 g |
| Carbohydrates | 58 g |
| Fat | 27 g |
| Saturated fat | 16 g |
| Fibre | 6 g |
| Sugar | 9 g |
| Sodium | 750 mg |
Why this works
A filling, moderately high-energy pasta bake with a good amount of protein and fibre, but also high in saturated fat and salt from the cheese, cream cheese and added salt.
Calcium-rich. Cheddar, cream cheese and milk provide a substantial amount of calcium for bone health.
Vitamin C and folate. Broccoli and green beans contribute vitamin C, folate and other protective plant compounds.
Salt and saturated fat. The added salt plus cheese-based sauce makes this dish relatively high in sodium and saturated fat.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and lightly grease a medium baking dish.
- Bring a large pan of salted water to the boil and cook the pasta until just under al dente. Add the broccoli florets and green beans for the last 3 minutes of cooking, then drain well.
- In the same pan over a low heat, warm the milk and stir in the cream cheese until smooth. Add half of the grated cheese and stir until melted into a creamy sauce.
- Tip the pasta, broccoli and green beans into the sauce and mix well. Season to taste with salt and black pepper if using.
- Transfer to the baking dish, scatter over the remaining cheese, and bake for 20–25 minutes until bubbling and golden.
- Leave to stand for 5 minutes before serving.
Prefer the classic version? Colourful Pepper Pasta Bake
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