Gluten Free Cauliflower and Broccoli Cheese Pasta Bake

Name: Gluten Free Cauliflower and Broccoli Cheese Pasta Bake
Prep time: 20 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 recipe Gluten Free Béchamel Sauce; 1/2 cup grated Parmesan cheese; 2 cups gluten free penne pasta (Jovial or Barilla); 3 cups broccoli and/or cauliflower florets (or amount desired); 1/2 cup fresh basil leaves, thinly sliced and minced ((optional))

Not only is this gluten free cauliflower and broccoli cheese pasta bake delicious it is the smart choice for entertaining. All of the parts may be made in advance. Then, just bake it right before serving. Impress your guests, friends, or family.

Links You May Need:

Barilla “Gluten Free” Penne Pasta (contains corn)

Jovial Gluten Free” Penne Pasta

Both brands listed above make gluten and gluten-free lines of pasta. So, read the labels carefully.

Gluten Free Cauliflower and Broccoli Cheese Pasta Bake

This impressive gluten free cauliflower and broccoli cheese pasta bake is wonderful for entertaining as you can make the parts in advance.

Course Dinner, Main Dish, Side Dish

Cuisine American

Ingredient Keyword broccoli, Cauliflower, cheese

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Ingredients

1 recipe Gluten Free Béchamel Sauce
1/2 cup grated Parmesan cheese
2 cups gluten free penne pasta Jovial or Barilla
3 cups broccoli and/or cauliflower florets or amount desired
1/2 cup fresh basil leaves, thinly sliced and minced (optional)

Instructions

Make the béchamel sauce at the above-listed link; set aside.
Boil the pasta, drain reserving 1 cup of pasta water; set aside. Rinse the pasta with cold water and allow to drain.
Bring a 3-quart saucepan of water to a boil; cook the vegetables for 5 minutes, drain, and set aside. Be sure all of the water drains away from the vegetables. If you’re displaying this casserole on a table, set aside a few pieces of cooked vegetables to display on top of the casserole so that everyone knows what the dish contains.
Preheat the oven to 350⁰F.
To a large bowl, add about 1/2 cup of béchamel sauce. Also, add a splash of pasta water or gluten free chicken broth if the sauce has become too thick. Add the pasta and about another 1/2 cup of sauce; toss to combine. Add the vegetables and a little more sauce to your liking and toss. Toss in fresh basil if desired.
Oil a casserole dish and transfer the pasta-veggie mixture to the dish. Cover with foil and bake for 20 minutes or until the vegetables meet your desired softness. Remove foil and place under the broiler if you enjoy a crust texture.
If you’re displaying the casserole on a table, add a few pieces of cooked vegetable on of the casserole for color and self-description. This dish is excellent served with roasted chicken. Add a small salad too if you wish.