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When it comes to comfort food, few dishes can rival the creamy goodness of a pasta bake. The Creamy Broccoli Almondine Pasta Bake stands out not only for its velvety texture but also for its nutty flavor and vibrant green color. This dish is a delightful combination of tender pasta, fresh broccoli, and a rich sauce that envelops each ingredient, creating a satisfying meal that is as pleasing to the palate as it is to the eyes.

Creamy Broccoli Almondine Pasta Bake

Discover the comforting Creamy Broccoli Almondine Pasta Bake, a delicious and nutritious way to enjoy pasta and veggies. This recipe highlights tender pasta and vibrant broccoli enveloped in a rich, creamy sauce, making it a perfect family meal. With crunchy almonds on top and easy preparation, it's ideal for both weeknight dinners and special gatherings. Plus, it offers flexibility for dietary needs, ensuring everyone can indulge in this satisfying dish.
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Ingredients
  

8 oz (225 g) pasta (penne or rigatoni)

2 cups broccoli florets (fresh or frozen)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup heavy cream

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon dried thyme

1 teaspoon lemon zest

Salt and pepper to taste

¾ cup sliced almonds, toasted

¼ cup breadcrumbs

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C) to prepare for baking.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta, cooking it until it is al dente according to package directions. For the last 3 minutes of cooking, add the broccoli florets to the boiling pasta. Once done, drain the mixture and set it aside.

      Sauté Aromatics: In a large skillet over medium heat, warm the olive oil. Add the finely chopped onion and sauté until it becomes translucent and softened, approximately 5 minutes. Stir in the minced garlic, cooking for another minute while watching closely to prevent it from burning.

        Make the Cream Sauce: Lower the heat to low in the same skillet. Pour in the heavy cream, combining it with the sautéed onion and garlic. Then, add the shredded mozzarella, grated Parmesan, dried thyme, lemon zest, salt, and pepper. Stir continuously until the cheeses melt and the sauce achieves a creamy consistency.

          Combine Ingredients: In a large mixing bowl, gently fold the cooked pasta and broccoli into the creamy sauce, ensuring all ingredients are evenly coated and combined.

            Prepare for Baking: Pour the pasta and sauce mixture into a greased 9x13 inch (or a similarly sized) baking dish. Spread it out evenly to ensure consistent baking.

              Add Topping: In a small bowl, combine the toasted sliced almonds and breadcrumbs, mixing well. Evenly sprinkle this crunchy topping over the pasta bake to add a delightful texture.

                Bake: Place the prepared baking dish in your preheated oven. Bake for 25-30 minutes, or until the top is golden brown and the edges of the dish are bubbling.

                  Finish and Serve: After baking, remove the dish from the oven and allow it to cool for a few minutes. Garnish with freshly chopped parsley before serving to enhance presentation and add freshness.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6