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Broccoli & Cheddar Pasticciata

We've created a mash-up of two classics: Broccoli Cheddar Soup & Mac and Cheese. While mac & cheese is not traditionally Italian, Pasta Pasticciata is! This lighter cousin of mac & cheese is a version has Giacomo coming back for seconds always: no one will ever be mad when this dish is on the table.

This dish can easily be made vegetarian: just omit the prosciutto. 

Don't want to make it gluten free? Switch the gluten free flour out for all purpose flour! And sub any of our traditional fresh pastas like rigatoni, gnocchetti sardi or gigli.

Ready to serve in: 1 hour
Active time: 35 minutes
Serves: 4-6 Adults

Ingredients

  • 1 Package (13.7 oz) of Trenchers Farmhouse Gluten Free Creste di Gallo

Roasted Broccoli

  • 1 head of Broccoli
  • 3 tbsp Vegetable Oil
  • 1/2 tsp salt
  • Pinch of Chili Flakes, optional
  • 1/2 Lemon, zested
Cheese Sauce
  • 2 cups Milk
  • 1/3 cups Cream (optional, can use milk instead)
  • 1.5 oz Butter
  • 1/4 cups Gluten Free Cup for Cup Blend
  • 1/2 a Red Onion, diced finely
  • 1 clove of Garlic, minced
  • 1/4 tsp Paprika
  • 1 1/2 tsp Salt
  • 1 1/2 cup Cheddar Cheese, grated
  • 1/4 cup Parmesan Cheese, grated
  • pinch of Black Pepper
  • dash of Sherry Vinegar

Parmesan & Prosciutto Topping

  • 4 slices of Prosciutto 
  • 1/4 cup of Parmesan Cheese
  • 1/8 cup of Breadcrumbs


Method

Roast the Broccoli: Preheat the oven to 425°F. Cut the head of broccoli into quarter-sized florets. Toss the florets in 3 tbsp of oil, salt, chili flakes and lemon zest. Spread onto a lined sheet tray in 1 thin layer. Do not overcrowd the pan. Roast the broccoli in the oven until slightly crispy, about 10 minutes. Remove from the oven and set aside. 

Make the Topping: Combine the grated Parmesan and breadcrumbs together with a pinch of salt. Set aside.

Make the Cheese Sauce: In a medium saucepan, melt the butter over low heat. Add the finely diced red onion and minced garlic. Sweat over medium-low heat until soft and translucent, about 5 minutes. Add the flour and stir well with a wooden spoon. This mixture will be thick. Allow the flour mixture to cook until it smells slightly toasty, about 3-5 minutes. Turn the heat to medium and switch the wooden spoon for a whisk. Add 1/2 cup of milk at a time, whisking well after each addition to ensure that the sauce becomes smooth and does not clump. Add cream, if using. Allow this mixture to come to a low simmer and cook until it coats the back of a spoon, about 8-10 minutes. Fold in the cheddar cheese, Parmesan cheese, paprika, salt, and sherry vinegar. Mix until smooth and the cheese is melted. Turn off the heat and fold in the roasted broccoli. 

Cook the Pasta: Fill a medium-large pot 3/4 full with water. Bring to a boil. Add enough salt so the water tastes salty but not quite as salty as the sea. Cook your pasta 1-2 minutes less than the recommended cooking time. Reserve 1 cup of pasta water and drain the pasta. 

Bring it all Together:  Make sure the oven is preheated to 425°F. Add the cooked pasta and 1 cup of pasta water to the broccoli and cheddar sauce. Pour this mixture into an oven-safe casserole dish. Sprinkle the top with 3/4 of the Parmesan and breadcrumb topping. Tear small pieces of prosciutto, if using, and scatter it over the top. Top with the remaining breadcrumbs. Bake in the oven until the top is golden brown and bubbly, about 15 minutes. 

Buon Appetito!




Recipe Notes:

Pair it with some wine: Grab a Chenin Blanc from South Africa or California! This high acid wine with the warmth from these wine regions is our go to!

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