There’s something about comfort food that pulls you back into a moment of nostalgia — a meal that reminds you of family, warmth, and happiness gathered around the table. For me, this broccoli pasta cheese casserole does just that. It’s cozy, flavorful, and doesn’t keep you stuck in the kitchen for hours.
Hey, sometimes life is busy, and we need a quick dish that still feels special. This one gets you in and out of the kitchen in minutes while still delivering comfort on a plate.
As a foodie, I can’t help but play with recipes. For this casserole, I made a few swaps that completely elevated the flavor:
-
Instead of regular cheddar, I used applewood smoked cheddar — rich, creamy, and with just the right depth.
-
I swapped the parsley for tarragon, which blends beautifully with the smoked cheese.
-
I also reduced the eggs from three to two, and it turned out perfectly set.
Little tweaks like these bring new life to familiar recipes while keeping that nostalgic comfort intact.
Broccoli and Cheese Penne Casserole
Serves 6
Ingredients
-
6 ½ ounces penne pasta
-
1 pound broccoli, cut into small florets
-
3 eggs (or 2 if you prefer it lighter)
-
1 cup cream
-
⅓ cup milk
-
⅔ cup coarsely grated cheddar cheese (smoked cheddar if you like)
-
½ cup breadcrumbs
-
1 cup finely grated Parmesan cheese
-
2 cloves garlic, crushed
-
1 tablespoon finely grated lemon rind
-
2 tablespoons finely chopped fresh flat-leaf parsley (or tarragon for a twist)
Directions
-
Preheat oven to 425°F. Oil a deep 8-cup ovenproof dish.
-
Cook pasta in a large saucepan of boiling water until tender. Add broccoli for the last 5 minutes of cooking time. Drain, rinse under cold water, and cool.
-
In a large bowl, combine pasta, broccoli, eggs, cream, milk, and cheddar. Season.
-
Spoon mixture into prepared dish. Sprinkle with breadcrumbs, Parmesan, garlic, lemon rind, and parsley (or tarragon).
-
Bake uncovered for about 40 minutes, or until lightly browned and set.
-
Let it stand for 10 minutes before serving.
This dish is all about balance: the cozy comfort of baked pasta and cheese paired with the light, healing lift of a fresh juice. A reminder that even simple meals can bring both nourishment and joy. Recipe Here
Juice Pairing: Watermelon Rind, Apple & Lemongrass
Because I believe every meal can also be a moment of nourishment, I paired the casserole with a juice that may surprise you: watermelon rind, apple, and lemongrass.
Now, the reason for juicing the rind is simple. After enjoying the sweet flesh, I never throw the rind away because much of the healing nutrients are found there: antioxidants, minerals, and chlorophyll. Juicing the rind is one of the best ways to receive those added benefits.
That said, too much watermelon rind juice can cause gas. This is where lemongrass comes in. Lemongrass is known for its ability to ease flatulence and support digestion, making it the perfect herb to balance out the rind. If lemongrass isn’t available, fresh mint leaves are a wonderful substitute, refreshing, aromatic, and also known to help prevent flatulence. I also add apple for a touch of natural sweetness and an extra boost of phytonutrients.
The result is light, refreshing, and beautifully balanced nurturing juice that pairs perfectly with the cozy comfort of baked pasta.
Watermelon Rind, Apple & Lemongrass Juice
Serves 2
Ingredients
-
2 cups watermelon rind (peeled of outer green skin, cut into chunks)
-
1 large apple (sweet variety works best)
-
1 stalk fresh lemongrass (or 1 tsp dried lemongrass if fresh isn’t available)
Directions
-
Run the watermelon rind, apple, and lemongrass through your juicer.
-
Stir well and pour into glasses.
-
Enjoy right away while fresh and vibrant.
Notes
-
Watermelon rind is loaded with antioxidants, minerals, and chlorophyll.
-
Pairing it with lemongrass helps ease digestion and cut down on bloating.
-
Apple adds natural sweetness and phytonutrients to round out the flavor.
Leave a comment