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Easy Broccoli Pesto Cavatappi

Easy Broccoli Pesto Cavatappi

Broccoli and cheese, in a fulfilling cavatappi pasta casserole. Let this spin on macaroni and cheese make your night special no matter the day of the week.

Course Main Course
Cuisine dinner, easy weeknight dinner, pasta
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 2 Tbs Organic Valley Butter
  • 2 Tbs all-purpose flour
  • 4 cups Organic Valley 1% Milk
  • 1 tsp Dijon mustard
  • 1/4 cup prepared pesto
  • 1 pkg 1-1/2 cups Organic Valley Shredded Mozzarella Cheese
  • 1 8 oz block Organic Valley Sharp Cheddar Cheese, shredded
  • 1 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 16 oz cavatappi pasta
  • broccoli florets from 3 heads of broccoli the generic bunch size at the grocery store
  • 1/2 cup panko breadcrumbs
  • garnish: fresh organic basil leaves chiffonade

Instructions

  1. Heat the oven to 350 F.
  2. Bring a pot of water to a boil. Cook the pasta to al dente according to package directions.
  3. Meanwhile, in a medium saucepan, prepare a roux with the butter and flour. Add the milk slowly, whisking, and heat on medium/medium-high, stirring, until very warm but not thickened. Turn off the heat. Add the cheeses, Dijon, salt, pepper, and pesto, and whisk until almost smooth.
  4. Chop the broccoli florets to small bite-sized pieces. Like, toddler small.
  5. Drain the pasta. Add the cheese sauce. Add the broccoli. Pour all into a 13x9 bake dish. Top with a mixture of the panko and olive oil. Cover tightly with foil.
  6. Bake at 350° F for 25 minutes. Remove the foil to uncover and bake 10 minutes further until golden on top and bubbly. Yields: 8 servings.