Broccoli and Pasta Casseroles

Serves 6

Using whole-wheat pasta and breadcrumbs boosts the fiber content of this crowd-pleaser and gives it an appealing nuttiness. Fat-free milk, part-skim ricotta and a touch of sharp Parmesan lighten the casserole without sacrificing the taste or texture.


  • 2 slices whole-wheat bread (1 ounce)
  • 1 head broccoli (1 pound), cut into florets, stems peeled and cut into 1/2-inch pieces
  • 8 ounces whole-wheat fusilli pasta
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 medium onion (5 ounces), finely chopped (about 1 cup)
  • 3 tablespoons plus 1 1/2 teaspoons all-purpose flour
  • 1 teaspoon ground mustard
  • 4 cups skim milk
  • 1/4 cup part-skim ricotta cheese, pureed
  • 2 ounces grated Parmesan (1 cup)
  • Coarse salt and freshly ground pepper


Preheat the oven to 425 degrees F. Process the bread in a food processor until fine crumbs form. Transfer to a rimmed baking sheet. Toast for 8 minutes.

Cook the broccoli in a large pot of boiling water until slightly tender, about 2 minutes. Transfer to a bowl using a slotted spoon, reserving the water in the pot. Add the pasta to the water, and cook until al dente, about 8 minutes. Drain.

Add the oil and onion to clean pot over medium heat. Sauté, stirring occasionally, until the onion is translucent, about 7 minutes. Add the flour and ground mustard. Cook, stirring constantly, for 1 minute. Whisk in the milk in a slow, steady stream. Bring to a boil. Cook, whisking, for 5 minutes. Remove from the heat. Add the cheeses and 1 teaspoon salt. Season with pepper.

Stir in the broccoli and pasta. Transfer to six 1 1/2-cup ramekins or an 8 1/2 by-11-inch baking dish; top with the breadcrumbs. Bake until bubbling and tops are browned, 25 to 30 minutes.

Recipe reprinted by permission of Martha Stewart Living. All rights reserved.

RecID 11437

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.