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

Cheesy Broccoli and Green Bean Pasta Bake

Ingredients

4 servings
  • 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

  1. Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and lightly grease a medium baking dish.
  2. 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.
  3. 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.
  4. Tip the pasta, broccoli and green beans into the sauce and mix well. Season to taste with salt and black pepper if using.
  5. Transfer to the baking dish, scatter over the remaining cheese, and bake for 20–25 minutes until bubbling and golden.
  6. Leave to stand for 5 minutes before serving.
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Prefer the classic version? Colourful Pepper Pasta Bake

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