Pepperjack Penne Bake With Broccoli |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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One night I topped a bowl of hot pasta and steamed broccoli with a slice of pepperjack cheese - it was delicious! So I took it to the next level with this zesty baked pasta dish. Ingredients:
8 oz. uncooked penne (about 2 1/2 cups) |
3 tbsp. butter |
1/4 cup finely minced onion |
1 clove garlic, minced |
1 cup shredded cheddar cheese |
2 1/2 cups shredded pepperjack cheese |
1/3 cup cottage cheese |
1 cup milk |
1 egg, beaten |
1 1/2 cups broccoli florets (lightly steamed, if desired) |
salt & pepper |
1/2 cup panko or plain bread crumbs |
1/4 cup grated parmesan |
1/2 tsp. dried thyme |
1/2 tsp. dried oregano |
1 1/2 tsp. olive oil |
Directions:
1. Preheat oven to 375 degrees F. Butter a 1 1/2 qt casserole or 8 x 8 baking dish.
2. Cook pasta according to package directions until al dente.
3. Meanwhile, melt butter in a small pan; add onion and garlic and cook over medium low heat until translucent, about 3 minutes. Remove from heat and set aside while pasta cooks.
4. Drain pasta and return to pan; add the butter, onion and garlic mixture and stir to coat pasta. Add cheddar and pepperjack cheeses, cottage cheese, milk and egg and stir until cheese is melted. Stir in broccoli and season to taste with salt and pepper. Pour into prepared casserole.
5. In a small bowl, combine panko, parmesan, thyme and oregano. Work in olive oil with a fork or your fingers, then sprinkle evenly over pasta.
6. Bake for 30 minutes or until topping is golden brown.
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