Broccoli and Cheese Penne

Along with the slow cooker, this time of year brings a distinct desire for all things . . . casserolish.  Anything baked in a big dish with cheese.  Making it oozy and gooey.  The house gets warm from the heat and the aroma makes everyone come running, mouth-watering, asking when dinner will be ready.  Fall is by far my favorite time of year.  We’ve been so exposed during the summer, to the sun, to the heat, to the chlorine from the pool.  With Fall, I welcome that chance to cover up a little.  Wear v-neck sweaters and boots.  The mornings are chilly, the evenings crisp, but the afternoons still shine brightly beckoning at lunch or the early evening to head outside and soak up the final rays.

Ingredients:

1½ cups penne pasta (or use whatever tube pasta you have on hand)
1 lb broccoli, cut into florets (or by the fresh broccoli steam bags in the produce section, save yourself a step!)
3 eggs
1 cup cream
1/3 cup milk
1-2 cups grated cheddar cheese (depends on how cheesy you like it.  I used 2 cups)
1/2 cup Italian bread crumbs
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste

Preparation:

Preheat oven to 425°.  With nonstick cooking spray, evenly spray the inside of a deep, 8-cup baking dish.

Cook pasta according to package directions.  Add broccoli to pasta water the last 5 minutes of cooking time; drain.  Rinse pasta and broccoli under cold water; drain, cool.

Combine pasta, broccoli, eggs, cream, milk, and cheddar in a large bowl; season with salt and pepper.  In small bowl, combine breadcrumbs, parmesan, and garlic.  Spoon broccoli mixture into prepared baking dish; sprinkle with breadcrumbs mixture.

Bake, uncovered, for about 40 minutes or until browned lightly and set.

Let stand for 10 minutes before serving.

Wine Pairing Suggestions:

Burgundy, White
Chardonnay, New World (fruity)
Chardonnay, Old World (buttery)
Semillon

Serves 6 large portions

Prep time: 20 minutes; Cooking time: 40 minutes

photo (1)
*Derived from Food Republic

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