Broccoli Pasta Bake

The Broccoli pasta bake will work well in any ceramic oven dish – white is great, because the food does all the talking.


  • 250 g. Rigatoni pasta
  • 500 g. Broccoli, chopped
  • 300 g. Cherry tomatoes
  • 4 Eggs
  • 250 ml. Milk
  • 125 g. Gruyère or Emmental cheese, grated
  • Salt, pepper, nutmeg to taste


  1. Cook pasta in salted water for 8 minutes. Add the broccoli to the pasta and cook for an additional 4-5 minutes.
  2. Drain the water and rinse with cold water. Place the pasta, broccoli and cherry tomatoes in a buttered ceramic oven safe dish.
  3. Preheat the oven to 375˚F and position the rack to the lower level. Mix eggs with milk and 2/3 of the cheese in a mixing bowl. Season with salt, pepper and nutmeg to taste. Pour the mixture evenly over the pasta and vegetables.
  4. Sprinkle with remaining cheese and bake for approximately 40 minutes.

Serves 4
Prep 30 minutes
Cook 40 minutes