Is there anything more comforting than pasta baked with creamy Monterey Jack cheese? Maybe if you bake it in a skillet, so it gets a little crispy on the bottom and crunchy on top. Fold in a few bites of broccoli, and you’ve got a winning one-pan dinner.
Contains: milk, wheat.
What You Get
Broccoli di Ciccio (heirloom broccoli) or baby broccoli
Penne or Fusili pasta
Grated Parmesan cheese
Shredded Jack Cheese
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 425°F. Pull out a large cast-iron skillet or oven-proof pan.
While the oven is preheating, cook 8 oz of dry pasta (about half of the box) according to package instructions until al dente. Drain well and set aside.
Rinse the broccoli, trim away any woody stems, and chop the broccoli into ½-inch pieces, including the stems and leaves. Place the pan over medium-high heat, and warm 1 tablespoon of olive oil. Add the broccoli and sauté until it starts to turn bright green and tender-crisp, about 3 minutes. Remove from the heat and stir in the pasta and jack cheese. Season with ½ teaspoon salt and mix to coat well.
Meanwhile, in a small bowl, stir together half a cup of panko and the parmesan cheese. Drizzle with 1 tablespoon of olive oil and toss to coat. Sprinkle the bread crumb mixture over the top of the pasta. Transfer the pan to the oven and bake until bubbling and golden, 15 minutes.
Remove the pan from the oven and let rest for a few minutes. Pick the parsley, toss the stems, and roughly chop the leaves.
Scoop the mac and cheese into bowls, sprinkle with the parsley, freshly ground pepper, and serve warm.