Baked Pasta with Broccoli Béchamel

Name: Baked Pasta with Broccoli Béchamel
Total time: 3600 s
Yield: Serves 3 servings
Ingredients: 2 cups whole or 2% milk (500 ml); 3 1/2 tablespoons unsalted butter (50 g); 1/3 cup all-purpose flour (50 g); 1 pinch salt; Nutmeg, to taste; 1 pound broccoli (500 g); 8 1/2 ounces pasta (240 g); 1 1/4 cups grated cheese (150 g); 1 ball mozzarella cheese; 1/3 cup diced pancetta (50 g)

Fabio Lancerotto @Febio1996

Baked Pasta with Broccoli Béchamel

Fabio Lancerotto @Febio1996

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Ingredients

1 hour

Serves 3 servings

For the broccoli béchamel sauce
2 cupswhole or 2% milk (500 ml)
3 1/2 tablespoonsunsalted butter (50 g)
1/3 cupall-purpose flour (50 g)
1 pinchsalt
Nutmeg, to taste
1 poundbroccoli (500 g)
For the pasta:
8 1/2 ouncespasta (240 g)
1 1/4 cupsgrated cheese (150 g)
1ball mozzarella cheese
1/3 cupdiced pancetta (50 g)

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Steps

1 hour

1

For the béchamel, pour the milk into a small saucepan, add nutmeg and salt, and heat gently.
2

In another small saucepan, melt the butter over low heat.
3

Add the flour and whisk to prevent lumps from forming.
4

When the flour turns golden, gradually add the milk, first a little at a time, then all at once.
5

Stir over low heat until the sauce thickens to your desired consistency.
6

Meanwhile, cut the broccoli into pieces and bring a pot of water to a boil.
7

Salt the water, add the broccoli, and boil for a few minutes. The broccoli is ready when a fork easily pierces it.
8

Drain the broccoli, add it to the béchamel, and blend with an immersion blender until smooth.
9

Bring a pot of water to a boil for the pasta and cook the pasta until al dente, then drain.
10

Combine the pasta with the broccoli béchamel, diced pancetta, and mozzarella cut into pieces in a baking dish. Sprinkle generously with grated cheese.
11

Bake in a convection oven at 350°F (180°C) for 10 minutes, then broil for 5 minutes to create a golden crust.