Italian Broccoli Bake Recipes

ITALIAN BROCCOLI & SALMON BAKE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
• While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
• Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
• Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.

ITALIAN BROCCOLI

Steps:

• Place the broccoli in a steamer basket.
• Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
• Transfer to large bowl.
• Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
• Remove from heat.
• Add the broccoli and mix well.
• Add the salt, black pepper, red-pepper flakes and Asiago cheese.
• Toss lightly.

ITALIAN-STYLE BROCCOLI

Steps:

• In a large skillet, saute onion in oil for 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until broccoli is crisp-tender.

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
• Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
• Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
• Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
• Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
• Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.

SAUSAGE AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 400 degrees.
• Add the sausage to a large skillet over medium heat. Brown the sausage, breaking up as it cooks. Once the sausage has browned, remove it from the skillet and add to a large bowl, leaving any drippings in the pan.
• Add the butter to the skillet. Once the butter is melted, add mushrooms and onions, salt, pepper and thyme. Cook until the mushrooms have browned and the onions have softened, about 5-7 minutes.
• Add the garlic and cook 1 minute longer, then sprinkle the flour over the mushrooms and onions. Stir to combine the flour completely, cooking for about 1 minute.
• Pour the wine into the skillet mixing into the mushrooms and onions, then let the wine reduce for 1 minute. Pour in the chicken broth and heavy cream and stir. Let the sauce come to a simmer and cook for 5 minutes to thicken.
• Add the chopped broccoli, 1/4 cup of parmesan cheese and the frozen rice to the bowl with the sausage. Pour in the sauce from the skillet and stir to combine the ingredients together.
• Pour into a 9″ x 13″ baking dish, cover with foil and bake for 20 minutes.
• Remove the casserole from oven, take off the foil and top with remaining 1/4 cup of parmesan cheese and the panko bread crumbs.
• Return the dish to the oven and bake for another 10 minutes, or you can place the casserole under your broiler for 5 minutes for an extra crispy topping!

ITALIAN BROCCOLI CASSEROLE

Steps:

• Cook broccoli according to package directions if frozen, 5-7 minute if fresh.
• Run under cool water to stop cooking process.
• Melt butter in small saucepan.
• Stir in flour.
• Add milk, stirring constantly until smooth.
• Add cheese, stir until melted and thick.
• Mix small amount of cheese sauce with beaten eggs, then combine the rest of the cheese mixture with eggs.
• Combine broccoli, tomato, cheese/egg mixture and oregano.
• Pour into 13 x 9 glass dish that has been sprayed with cooking spray.
• Sprinkle with Parmesan cheese.
• Cook at 350 for 1/2 hour or until bubbly.

ONE POT ITALIAN SAUSAGE AND BROCCOLI PASTA

Steps:

• In a large skillet or dutch oven, brown Italian sausage over medium high heat. Drain any excess grease.
• Add salt, pepper, garlic powder and stock. For a little extra heat, add some red pepper flakes. Bring to a boil.
• Stir in broccoli and pasta. Reduce heat to low. Cover and simmer for about 15 minutes.
• When most of the liquid is absorbed, stir in the milk and Parmesan cheese. Heat until warmed through.
• Enjoy!

ITALIAN BROCCOLI BAKE

Steps:

• In a blender or food processor, place cottage cheese, egg whites, Parmesan cheese, flour and Italian seasoning; cover and process until smooth. Set aside. , Place broccoli and a small amount of water in a skillet; cover and cook for 5-8 minutes or until crisp-tender. Drain. Place half of the broccoli in a single layer in a 13x9-in. baking dish coated with cooking spray. Top with cottage cheese mixture and remaining broccoli. Pour spaghetti sauce over broccoli. Sprinkle with mozzarella cheese. , Bake, uncovered, at 375° for 30-35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.