Cheesy Alfredo Pasta Bake with Greens & Lemon Parmesan Crumb
  • Prep time: 35 minutes
  • Calories: 800
One of the great things about baked pastas is that you can get two different textures in one dish - it’s delightfully creamy and lush with an addictive crunchy topping. Add a green vegetable to that Alfredo pasta, pile it into a dish, top it with melty cheese and a crunchy bread crumbs, then bake it, and Boom! you get a midweek, vegetarian dinner that's got it all.
  • 4 Tbsp of Butter (pantry)
  • 180 g of Casarecce Pasta
  • 12 Cup of Parmesan (Finely Grated)
  • 1 Cup of Thickened Cream
  • 1 Bunch of Broccolini
  • 12 Cup of Peas
  • 12 Cup of Panko Bread Crumbs
  • 1 of Lemon
  • 1 of Garlic Clove
  • 1 125g Pack of Buffalo Mozzarella

Prepare Ingredients:

Put a large pot of salted water on to boil. Preheat oven to 200°C. Zest lemon. Trim broccolini ends and cut in half. Peel and mince garlic. Drain mozzarella and cut into chunks.

Cook Pasta & Blanch Greens:

When water is boiling, add pasta and cook 5 minutes, or until just under al dente. In the last minute of pasta cooking, add broccolini and peas to blanch. Reserve 14 cup of the pasta cooking water, drain pasta and greens well. Place 34 of the butter in the warm pot (used for the pasta and greens) to melt.

Prepare Sauce:

To the melted butter in the pot add cream, garlic and reserved pasta water, whisking until smooth. Add 34 of the parmesan and continue whisking until smooth and combined.

Prepare Topping & Bake:

Add cooked pasta, greens and 12 the mozzarella and stir in well to combine. Transfer pasta mix to an ovenproof dish. In a small bowl combine reserved butter, breadcrumbs, remaining parmesan and lemon zest (to taste). Season with salt and pepper and mix well.

You Plate It:

Sprinkle breadcrumb topping over the pasta dish and add remaining mozzarella 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 pan. Enjoy!