Veggie Pasta Casserole

I love oven-baked dishes.  This one particularly combines pasta and potatoes–yes!  Besides, it is especially cheesy.  Who can resist to the magical blend of pasta, potatoes, and cheese?

500 g short pasta of your preference (farfalle, penne, fusilli, rigatoni, gnocchi, etc.)

3-4 floury potatoes – cut into cubes

1 broccoli – cut into bite-sized florets

2 tbsp butter

1 tbsp flour

¼ cup onion or leek – finely chopped

2 cups vegetable broth

200 ml sour cream

Salt, freshly ground pepper, nutmeg, paprika powder – to taste

1 cup gruyere or similar cheese – grated

½ cup parmesan cheese – grated

Large (9×13 inch) baking dish

Preheat oven:  180°C (350°F)

Bring a large pot of salted water to a boil.  Add pasta, potatoes, and broccoli.  Cook for about 10 min—consider they will finish cooking in the oven.  Drain and pour into the baking dish.  Set aside.

For the sauce, use a pan to melt butter over medium heat, and brown onion/leek.  Stir in the flour.

Add broth.  Keep stirring along the bottom of the pan to incorporate sour cream and gruyere cheese.  Season to taste by adding salt, pepper, nutmeg, and paprika powder.  Cook for 5 min and pour sauce into the baking dish.  Mix gently until all the ingredients are thoroughly combined. 

Top with parmesan and bake for about 30 min.  Make sure the top is golden.

You will only want to dig in, but let stand 10 min before serving.

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