Cheesy Alfredo Pasta Bake with Greens & Parmesan Crumb

Put a large pot of salted water on to boil. Preheat oven to 200°C. Cut broccolini into bite size pieces. Peel and mince garlic. Drain fresh bocconcini and cut into chunks. Zest the lemon.

When water is boiling, add pasta and cook 7 minutes, or until just under al dente. In the last minute of pasta cooking, add broccolini and peas to blanch. Reserve ¹⁄₃ cup of pasta cooking water, drain pasta and greens well.

Place ³⁄₄ of the butter in the warm pot (used for the pasta and greens) to melt. To the melted butter in the pot, add thickened cream (2 packs), garlic and reserved pasta water, whisking until smooth. Add ³⁄₄ of the parmesan and continue whisking until combined.

Add to the sauce cooked pasta, greens and ¹⁄₂ the bocconcini and stir well to combine. Transfer pasta mix to an ovenproof dish. In a small bowl combine reserved butter, panko bread crumbs, remaining parmesan and lemon zest (to taste). Season with salt and pepper and mix well.

Sprinkle breadcrumb topping over the pasta dish and scatter over remaining bocconcini chunks. Bake in the oven for 10-12 minutes, until cheese has melted and crumb is golden brown. Serve the deliciousness straight out of the dish. Enjoy!

Put a large pot of salted water on to boil. Preheat oven to 200°C. Cut broccolini into bite size pieces. Peel and mince garlic. Drain fresh bocconcini and cut into chunks. Zest the lemon.

When water is boiling, add pasta and cook 7 minutes, or until just under al dente. In the last minute of pasta cooking, add broccolini and peas to blanch. Reserve ¹⁄₂ cup of pasta cooking water, drain pasta and greens well.

Place ³⁄₄ of the butter in the warm pot (used for the pasta and greens) to melt. To the melted butter in the pot, add thickened cream (2 packs), garlic and reserved pasta water, whisking until smooth. Add ³⁄₄ of the parmesan and continue whisking until combined.

Add to the sauce cooked pasta, greens and ¹⁄₂ the bocconcini and stir well to combine. Transfer pasta mix to an ovenproof dish. In a small bowl combine reserved butter, panko bread crumbs, remaining parmesan and lemon zest (to taste). Season with salt and pepper and mix well.

Sprinkle breadcrumb topping over the pasta dish and scatter over remaining bocconcini chunks. Bake in the oven for 10-12 minutes, until cheese has melted and crumb is golden brown. Serve the deliciousness straight out of the dish. Enjoy!

Put a large pot of salted water on to boil. Preheat oven to 200°C. Cut broccolini into bite size pieces. Peel and mince garlic. Drain fresh bocconcini and cut into chunks. Zest the lemon.

When water is boiling, add penne pasta and cook for 7 minutes or until just under al dente. In the last minute of pasta cooking, add broccolini and peas to blanch. Reserve ¹⁄₄ cup of pasta cooking water, then drain pasta and greens well.

Place ³⁄₄ of the butter in the warm pot (used for the pasta and greens) to melt. To the melted butter in the pot, add thickened cream, garlic and reserved pasta water, whisking until smooth. Add ³⁄₄ of the parmesan and continue whisking until combined.

Add to the sauce cooked pasta, greens and ¹⁄₂ the bocconcini and stir well to combine. Transfer pasta mix to an ovenproof dish. In a small bowl combine reserved butter, panko bread crumbs, remaining parmesan and lemon zest (to taste). Season with salt and pepper and mix well.

Sprinkle breadcrumb topping over the pasta dish and scatter over remaining bocconcini chunks. Bake in the oven for 10-12 minutes, until cheese has melted and crumb is golden brown. Serve the deliciousness straight out of the dish. Enjoy!

Put a large pot of salted water on to boil. Preheat oven to 200°C. Cut broccolini into bite size pieces. Peel and mince garlic. Drain fresh bocconcini and cut into chunks. Zest the lemon.

When water is boiling, add penne pasta and cook for 7 minutes or until just under al dente. In the last minute of pasta cooking, add broccolini and peas to blanch. Reserve ¹⁄₄ cup of pasta cooking water, then drain pasta and greens well.

Place ³⁄₄ of the butter in the warm pot (used for the pasta and greens) to melt. To the melted butter in the pot, add thickened cream, garlic and reserved pasta water, whisking until smooth. Add ³⁄₄ of the parmesan and continue whisking until combined.

Add to the sauce cooked pasta, greens and ¹⁄₂ the bocconcini and stir well to combine. Transfer pasta mix to an ovenproof dish. In a small bowl combine reserved butter, panko bread crumbs, remaining parmesan and lemon zest (to taste). Season with salt and pepper and mix well.

Sprinkle breadcrumb topping over the pasta dish and scatter over remaining bocconcini chunks. Bake in the oven for 10-12 minutes, until cheese has melted and crumb is golden brown. Serve the deliciousness straight out of the dish. Enjoy!

Put a large pot of salted water on to boil. Preheat oven to 200°C. Cut broccolini into bite size pieces. Peel and mince garlic. Drain fresh bocconcini and cut into chunks. Zest the lemon.

When water is boiling, add penne pasta and cook for 7 minutes or until just under al dente. In the last minute of pasta cooking, add broccolini and peas to blanch. Reserve ¹⁄₄ cup of pasta cooking water, then drain pasta and greens well.

Place ³⁄₄ of the butter in the warm pot (used for the pasta and greens) to melt. To the melted butter in the pot, add thickened cream, garlic and reserved pasta water, whisking until smooth. Add ³⁄₄ of the parmesan and continue whisking until combined.

Add to the sauce cooked pasta, greens and ¹⁄₂ the bocconcini and stir well to combine. Transfer pasta mix to an ovenproof dish. In a small bowl combine reserved butter, panko bread crumbs, remaining parmesan and lemon zest (to taste). Season with salt and pepper and mix well.

Sprinkle breadcrumb topping over the pasta dish and scatter over remaining bocconcini chunks. Bake in the oven for 10-12 minutes, until cheese has melted and crumb is golden brown. Serve the deliciousness straight out of the dish. Enjoy!

Put a large pot of salted water on to boil. Preheat oven to 200°C. Cut broccolini into bite size pieces. Peel and mince garlic. Drain fresh bocconcini and cut into chunks. Zest the lemon.

When water is boiling, add penne pasta and cook for 7 minutes or until just under al dente. In the last minute of pasta cooking, add broccolini and peas to blanch. Reserve ¹⁄₄ cup of pasta cooking water, then drain pasta and greens well.

Place ³⁄₄ of the butter in the warm pot (used for the pasta and greens) to melt. To the melted butter in the pot, add thickened cream, garlic and reserved pasta water, whisking until smooth. Add ³⁄₄ of the parmesan and continue whisking until combined.

Add to the sauce cooked pasta, greens and ¹⁄₂ the bocconcini and stir well to combine. Transfer pasta mix to an ovenproof dish. In a small bowl combine reserved butter, panko bread crumbs, remaining parmesan and lemon zest (to taste). Season with salt and pepper and mix well.

Sprinkle breadcrumb topping over the pasta dish and scatter over remaining bocconcini chunks. Bake in the oven for 10-12 minutes, until cheese has melted and crumb is golden brown. Serve the deliciousness straight out of the dish. Enjoy!