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.

2 thoughts on “Veggie Pasta Casserole

Leave a Reply to Mary Tang Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s