Pasta bake with broccoli

Bring 2 l water to a boil in a large pot over high heat.

• 2 l Water

Meanwhile, while step 1 runs

Meanwhile, preheat the oven to 190 °C convection.

Meanwhile, while step 1 runs

Wash the cherry tomatoes and halve them.

• 150 g Cherry tomatoes

Salt the water with 1 tbsp salt (about 20 g) and add the penne. Cook 3 minutes less than the package says in total: first 4 minutes on their own, then add the broccoli. They keep cooking in the oven.

• Salt
• 180 g Penne

Meanwhile, while step 4 runs

Meanwhile, melt the butter in a small pot over medium heat.

• 30 g Butter

Meanwhile, while step 4 runs

Stir in the flour and cook for about 1 minute, until it smells slightly toasty.

• 30 g Flour

Meanwhile, while step 6 runs

Gradually add the milk while whisking constantly, so no lumps form.

• 300 ml Milk

Add the frozen broccoli to the pasta and cook for another 3 minutes.

• 300 g Broccoli

Meanwhile, while step 8 runs

Meanwhile, simmer the sauce over low heat for about 3 minutes, until it runs thickly off the spoon. Season with salt, pepper and 1 pinch nutmeg.

• Salt
• Black pepper
• Nutmeg

Meanwhile, while step 9 runs

Take the pot off the heat. Stir in the mustard and half the shredded cheese (about 50 g) until melted.

• 1 tsp Mustard
• 48 g Shredded cheese

Drain the pasta and broccoli in a colander and let them drip well.

Put the pasta, broccoli and tomatoes into a baking dish, pour the cheese sauce over and gently mix everything.

Mix the remaining shredded cheese (about 30 g) with the breadcrumbs and spread it evenly over the bake.

• 2 tbsp Breadcrumbs
• 32 g Shredded cheese

Slide the dish into the hot oven and bake for about 20 minutes, until the top is golden brown and the sauce bubbles at the edges.

Meanwhile, while step 14 runs

Meanwhile, cut the chives into fine rolls.

• ½ bunch Chives

Take the bake out, let it rest for 3 minutes and sprinkle with chives.