Alfredo Broccoli and Mushroom Bake

There’s joy to be found in a pan full of baked pasta, creamy alfredo sauce and … you got it… cheese.

What makes this type of meal even better is when it’s enjoyed after a long day. Sometimes one must emotionally eat and when it’s Alfredo Broccoli Bake, I totally support this decision.One element I appreciate about this meal is that there’s only two pans involved. One pan always seems like the goal, but if I can get by with two dirty pans post-dinner, I’m still pretty happy about the clean-up.

Another part to this recipe that I appreciate is the alfredo sauce. If you don’t feel like making homemade alfredo, as instructed in the recipe, you as head cook, can substitute with one of Market Street’s several jarred alfredo sauces. While the homemade alfredo sauce is simple in construction AND life changing, I get not wanting to do an extra step.

Allow this recipe to meet you where you are at for the day.My last reason for loving this meal are two of the ingredients: broccoli and mushrooms. When these two get together it’s an earthy, savory party—one that you’ll want to be a part of. Not only are these two ingredients wonderful pairings they also require minimal prep for the recipe, thanks to Market Street.Broccoli: Purchase the florets and run a quick chop through them when ready to add to the pan. Easy peasy.

Mushrooms: Purchase the sliced mushrooms for this recipe. When rough chopping the broccoli, add the mushrooms to the cutting board. All the sliced mushrooms need is a rough chop to become bite-sized for the pasta bake.

With August comes school and the beginning of oven meals. Let this delicious and easy Alfredo Broccoli Brake ring in the season.

Alfredo Broccoli and Mushroom Bake

Author note: If you cannot find dried porcini feel free to omit this ingredient and step. When the instructions say to add the 1/2 cup of porcini broth, use water or chicken stock instead. This instructions in this recipe is written to limit the use of pots and pans used. The goal is to only use one large pan (I use a stock pot) and one large baking pan (I use a 9×13 inch ceramic baking dish).

1/2 ounce dried porcini

1 cup hot water

1 pound rigatoni pasta

4 tablespoons extra-virgin olive oil, divided

1 12-ounce bag broccoli florets, rough chopped

8 ounces sliced mushrooms, rough chopped

1 1/2 teaspoons kosher salt, divided

3 ounces prosciutto, diced

1/2 cup porcini broth (see step 1 on how to make this simple broth)

8 tablespoons unsalted butter

1 large (or 2 small) shallot, finely diced

1 1/2 cups cream

1 1/2 cups grated parmesan

pinch of nutmeg

1/2 cup panko breadcrumbs

2 egg yolks

3/4 to 1 cup shredded mozzarella

  1. Add the porcini to 1 cup of hot water. Set aside for 20-30 minutes while the mushrooms rehydrate. Once rehydrated, gently scoop out the mushrooms and set the porcini broth aside to be used later in the recipe.
  2. Heat the oven to 350 degrees. Fill a large stock pot with water, bring to a boil and add the rigatoni. When the pasta is al dente, about 10 minutes, strain the water and empty the pasta into a large rectangular baking dish.
  3. While the water is coming to a boil and the pasta is cooking, rough chop the broccoli and mushrooms (don’t forget to include the rehydrated porcini). Once the mushrooms are chopped, dice the shallots and prosciutto.
  4. Place the 2 tablespoons of olive oil into the stock pot and warm over medium heat. Add the broccoli, mushrooms and 1 teaspoon of salt to the oil. Stir to coat. Cover and let cook for 5 minutes, stir occasionally.
  5. After 5 minutes, add the diced prosciutto and porcini broth. Porcini broth will contain grit that sinks to the bottom of the soaking dish (when pouring the porcini broth do so gently in order to keep the grit from being poured into the cooked ingredients). Stir and cover. Continue to cook for 3 minutes.
  6. Add the broccoli and mushroom mixture to the baking dish with the cooked rigatoni. Make sure the majority of the contents of the pot are cleaned out. Return the stock pot to the cooktop.
  7. Place the butter into the stock pot and melt over low heat. Add the shallots and let cook for 3-5 minutes. Pour the cream into the stock pot and stir to combine.
  8. Add the parmesan, 1/2 teaspoon salt and nutmeg to the cream mixture. Stir to combine and continue to cook until the cheese is completely melted and the sauce is smooth, about 2-3 minutes.
  9. Return the pasta and vegetable mixture to the stock pot. Stir to combine with the alfredo sauce, be sure to thoroughly coat the pasta. Pour the mixture back into the large baking dish.
  10. In a small bowl combine the egg yolks, breadcrumbs and 2 tablespoons of oil. Stir to combine. Top the pasta with the breadcrumbs and mozzarella. Place into the oven and bake for 30 minutes. Serve warm.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

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