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Joe's Cheesy Broccoli Pasta Bake

Joe's Cheesy Broccoli Pasta Bake

4.5rating out of 5

(1285 reviews from our customers)

Prep Time

30 min



"Cheesy pasta come at me! You'll add Tenderstem broccoli, pasta and leeks to a classic cheesy sauce and top it with crunchy breadcrumbs and pumpkin seeds. It tastes unreal!"

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 leek
1 garlic clove
40g cheddar cheese †
50g baby leaf salad
Tenderstem broccoli
120g Tenderstem broccoli
Pumpkin Seeds
1 bag of pumpkin seeds (15g)
150g tortiglioni pasta †
35g grated Italian hard cheese
35g grated Italian hard cheese †
1 cider vinegar sachet (15ml)
1 Dijon mustard pot (18g) †
Panko breadcrumbs edit
30g panko breadcrumbs †
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 leek
  • 1 garlic clove
  • 40g cheddar cheese<span class="strong">†</span>
  • 50g baby leaf salad
  • 120g Tenderstem broccoli
  • 1 bag of pumpkin seeds (15g)
  • 150g tortiglioni pasta<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 cider vinegar sachet (15ml)
  • 1 Dijon mustard pot (18g)<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
Typical Values per 100g per serving
Energy 658 kJ
156 kcal
2564 kJ
609 kcal
of which saturates
4.9 g
2.5 g
19.3 g
9.7 g
of which sugars
19.5 g
2.7 g
75.9 g
10.3 g
Fibre 2.8 g 11.1 g
Protein 7.9 g 30.7 g
Salt 0.3 g 1.18 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 leek
1 garlic clove
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
50g baby leaf salad
mixed salad
120g Tenderstem broccoli
tenderstem broccoli (100%)
1 bag of pumpkin seeds (15g)
pumpkin seeds
150g tortiglioni pasta
high protein durum wheat semolina (gluten), water
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
1 cider vinegar sachet (15ml)
cider vinegar (100%)
1 Dijon mustard pot (18g)
water, mustard seed, spirit vinegar, salt, citric acid
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
  • Allergens highlighted by † (milk, gluten, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tortiglioni for an initial 4-5 min


Meanwhile, wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely chop (or grate) the garlic


After an initial 4-5 min, add the Tenderstem broccoli to the tortiglioni and cook for a further 4-5 min or until everything is cooked with a slight bite

Drain and return to the pot


Heat a large, wide-based pan (preferably non-stick) over a medium heat with 20g [40g] butter

Once the butter has melted, add the sliced leeks and cook for 5-6 min or until softened

Once softened, add the chopped garlic and cook for a further 1 min


Add 1 tbsp [2 tbsp] plain flour and stir with a wooden spoon for 1-2 min

Gradually whisk in 250ml [500ml] milk and cook for 5 min or until a smooth, thick sauce remains

Whilst the sauce is thickening, grate the cheddar cheese

Once thick, stir through the grated cheddar cheesehalf the grated Italian hard cheese and the Dijon mustard – this is your cheese sauce


Combine the remaining grated Italian hard cheese with the panko breadcrumbs, pumpkin seeds and a pinch of salt and pepper – these are your cheesy breadcrumbs

Add the drained pasta and Tenderstem to the cheese sauce and give it a good mix up

Transfer to an oven-proof dish and top with the cheesy breadcrumbs

Put the dish in the oven for 10-15 min or until golden and bubbling


Meanwhile, combine the cider vinegar with 1 tbsp [2 tbsp] olive oil and a pinch of salt in a large bowl – this is your salad dressing

Add the baby leaf salad to the dressing and gently mix together (clean hands is the best way!)


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Once done, remove the dish from the oven and leave to stand for a few min before serving - this is your cheesy broccoli pasta bake

Serve with the dressed salad to the side


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