BAKE VEGETABLES RECIPES

POTATO BAKE RECIPES - BBC GOOD FOOD

Potato bake recipes - BBC Good Food image

From dauphinoise to cheesy, comforting gratin, we love serving potatoes in rich, gooey, oven-baked recipes. Browse our selection of the very best deluxe ways with spuds.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CHEESY PASTA BAKE | RECIPES | JAMIE OLIVER

Cheesy pasta bake | Recipes | Jamie Oliver image

Can’t choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.

Total Time 30 minutes

Yield 12

Number Of Ingredients 8

Ingredients

1 kg cauliflower, broccoli or a mixture of both
800 g dried pasta (penne, farfalle, macaroni)
750 g leafy greens (kale, spinach or peas)
5 ml olive oil
2 litres white base sauce
2 teaspoons yellow or Dijon mustard optional
230 g hard cheese
500 g stale white or brown bread optional

Steps:

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Preheat the oven 180°C/350°F/gas 4.
3. Break the cauliflower and broccoli into florets.
4. Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
5. Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
6. Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
7. Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
8. Transfer to a large, deep baking tray (60x40cm).
9. Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
10. Bake for 10 minutes or until golden and bubbling.

Nutrition Facts : Calories 522 calories, FatContent 16.8 g fat, SaturatedFatContent 8.9 g saturated fat, ProteinContent 24.2 g protein, CarbohydrateContent 73.6 g carbohydrate, SugarContent 12.8 g sugar, SodiumContent 0.7 g salt, FiberContent 4.7 g fibre

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Cuisine https://schema.org/VegetarianDiet
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1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Preheat the oven 180°C/350°F/gas 4.
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4. Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
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7. Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
8. Transfer to a large, deep baking tray (60x40cm).
9. Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
10. Bake for 10 minutes or until golden and bubbling.

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