Easy Cheesy Pasta Bake with Peas, Broccoli and Nutmeg
All the comfort of a classic mac n cheese, but a little healthier - and with the advantage of not having to make a separate roux. You’ve got three types of cheese going in here, but there’s also some lovely couple of cheffy lifts with the parsley, nutmeg and mustard too.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven at 220°C/200°C fan. Boil the pasta in heavily salted water for 10 minutes or until just al-dente (it finishes cooking fully in the oven). While the pasta cooks, grate your Italiona hard cheese and chop the broccoli into little florets, around 1-2 cm across. Add the frozen peas and the broccoli to the pasta around 2 minutes before it’s fully cooked.
Step 2
Drain the pasta, peas and broccoli, reserving around half a mug of the cooking liquid. Return the pasta to a low heat, and mix in the mascarpone, the grated grana padano, around 1/4 of a nutmeg (if cooking for 4), grated, the mustard, lemon zest and a generous squeeze of juice, adding the remaining pasta water periodically to loosen the mix. Season with plenty of black pepper and a few cruahed chilli flakes if you like.
Step 3
Transfer the pasta to a dish and tear over the mozzarella (or sprinkle with grated cheddar. Bake for 15 minutes, or until golden and bubbling on the top.
- Ingredients
- Based on 4 servings
-
1 head Broccoli, cut into florets and stalk thinly sliced 1x Sainsbury's Broccoli Loose -
150g Frozen Peas 1x Sainsbury's Petits Pois 910g -
250g Mascarpone 1x Sainsbury's Mascarpone Cheese 250g -
100g Grana Padano, grated 1x Sainsbury's Grana Padano Cheese 200g -
0.25 of Freshly Grated Nutmeg 1x Sainsbury's Whole Nutmeg 36g -
400g Pasta Shells 1x Sainsbury's Conchiglie Shells Pasta 500g -
1 lemon, zest and juice 1x Sainsbury's Lemons -
1 ball Mozzarella, or grated cheddar cheese 1x Stamford Street Co. Mozzarella Cheese Ball 125g -
2 tsp Wholegrain Mustard 1x Sainsbury's Wholegrain Mustard 180g -
1 pinch Crushed Chillies 1x Sainsbury's Crushed Chillies 32g