Whole Wheat Pasta Bake Recipe – Cheddar Broccoli & Dijon Sauce

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Pasta Bake Recipe – Cheddar Broccoli & Dijon Sauce

Introduction

Okay, let’s be real – sometimes you just need comfort food. And this Whole Wheat Pasta Bake? It’s my go-to when I’m craving something warm, cheesy, and utterly satisfying. I first made this for a potluck with friends, and it disappeared in minutes! It’s a hug in a dish, honestly. Plus, sneaking in some whole wheat pasta and broccoli makes it feel a little bit…responsible? Let’s dive in!

Why You’ll Love This Recipe

This isn’t your average pasta bake. It’s packed with flavor from the Dijon mustard and Italian seasoning, and the cheddar cheese makes everything wonderfully gooey. Using whole wheat pasta adds a lovely nutty flavor and a boost of fiber. It’s easy enough for a weeknight meal, but special enough to impress guests. And honestly, who doesn’t love a good casserole?

Ingredients

Here’s what you’ll need to make this cheesy goodness:

• 500 gms dry whole-wheat pasta (rigatoni, penne, or other short pasta with ridges)
• 2 cups broccoli florets
• 2 tbsp olive oil
• 6-8 cloves garlic, minced
• 1 tbsp all-purpose flour
• 2 cups milk
• 1 tbsp Dijon mustard
• ½ tsp paprika (or more, to taste!)
• 1 tsp Italian seasoning
• 1 tsp dried parsley
• 200 gms cheddar cheese, grated
• ½ – 1 cup Parmesan cheese, grated (depending on how cheesy you like it!)
• ½ tsp freshly-ground black pepper
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Whole Wheat Pasta: Don’t be scared of whole wheat! It has a fantastic texture and a slightly nutty flavor that works beautifully in this bake. I prefer rigatoni or penne because the ridges hold the sauce so well.
• Dijon Mustard: This is key. It adds a lovely tang that cuts through the richness of the cheese. Don’t skimp!
• Italian Seasoning: I love a good blend of Italian herbs – it just makes everything taste more…Italian! You can use a pre-made blend, or make your own with oregano, basil, thyme, and rosemary.
• Broccoli: Fresh is best, but frozen works in a pinch (see FAQs!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F) and position the rack in the center. This ensures even baking.
2. Cook the pasta in salted boiling water until it’s al dente. During the last 2 minutes, toss in the broccoli florets to blanch them. Drain everything well and set aside. We don’t want a soggy bake!
3. Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Be careful not to burn it!
4. Whisk in the flour to form a roux. Cook for about a minute, then slowly add the milk, Dijon mustard, paprika, Italian seasoning, and parsley. Cook, stirring constantly, until the sauce thickens – about 1-2 minutes.
5. Stir in the grated cheddar cheese until it’s melted and smooth. Now, combine this glorious sauce with the drained pasta and broccoli.
6. Transfer the mixture to a casserole dish. Sprinkle generously with Parmesan cheese.
7. Bake for 15-20 minutes, or until golden brown and bubbly. Let it cool for a few minutes before serving. Trust me, the wait is worth it!

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go, as it will continue to cook in the oven.
• Taste the sauce and adjust the seasoning as needed. More paprika? A pinch of salt? Go for it!
• For extra flavor, try adding a splash of white wine to the sauce while it’s simmering.

Variations

• Vegan Adaptation: Swap the milk for plant-based milk (almond or soy work well), use vegan cheddar and Parmesan cheeses, and ensure your pasta is egg-free.
• Gluten-Free Adaptation: Use gluten-free pasta and gluten-free all-purpose flour. Simple as that!
• Spice Level Adjustment: Add a pinch of red pepper flakes to the sauce for a little kick. My friend, Priya, loves to add a whole teaspoon!
• Festival Adaptation: This is perfect for cooler months or holidays. It’s the ultimate comfort food. I often make it for Thanksgiving or Christmas.

Serving Suggestions

This pasta bake is fantastic on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. It actually tastes even better the next day!

FAQs

• What type of pasta works best in this bake? Rigatoni or penne are my favorites, but any short pasta with ridges will do. The ridges help hold the sauce.
• Can I use frozen broccoli instead of fresh? Absolutely! Just add it to the boiling water with the pasta during the last 5 minutes of cooking.
• Can this pasta bake be made ahead of time? Yes! Assemble the bake, cover it, and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time.
• What’s a good substitute for Dijon mustard? Stone-ground mustard or even a teaspoon of regular yellow mustard will work in a pinch.
• How can I prevent the pasta bake from becoming dry? Don’t overbake it! And make sure the sauce is nice and creamy before you add the pasta. A little extra milk in the sauce never hurts.