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Baked pasta with Brussels sprout and broccoli.

Course Main Dish
Cuisine American, Autumn, Baking, Fusion, International, Italian, Vegetarian, Winter


for the pasta

  • 1 pack pasta spirals
  • 6-8 cups drinking water
  • salt to taste

for the sauce

  • 1 tbsp butter unsalted
  • 1 clove garlic minced
  • 4 tbsp oats flour se whole wheat flour if you domt have oats flour
  • 2 cups low fat milk
  • 1/2 tsp oregano finely chopped

the winter veggies

  • 1 cup broccoli florets
  • 1 cup Brussels sprouts

toppings to bake

  • 1/2 tsp butter
  • 3 tbsp Parmesan cheese grated
  • 3 tbsp breadcrumbs


to cook the pasta

  • In a large pot bring the water up to a boil.
  • Once the water is at a rolling boil add salt and the dry pasta.
  • Based on the cooking time of the pasta cut, test the pasta and drain when slightly under. Set aside till the other ingredients are ready.

for the white sauce - bechamel

  • In a nonstick saucepan, heat the butter and add in the garlic. as the garlic starts sizzling, add the oats flour and roast till it attains a cooked aroma.
  • Now add milk half cup at a time and whisk till it is smooth with no lumps.
  • Add the rest of the milk and cook it down till it is honey consistency.
  • Stir in the oregano and crushed pepper and the white sauce( bechamel ) is ready.

for the veggies

  • Heat up the butter in a pan and add the brussels sprouts. Slow roast till one side is golden.
  • Now add the broccoli and remove from heat.

to bake

  • Preheat the oven at 170 degrees.
  • In a baking pan, arrange a layer of the cooked pasta followed by some veggies.
  • Top it with a generous serving of bechamel.
  • Follow up with more pasta and veggies till they are finished and top it with more bechamel.
  • Now mix the grated parmesan and the bread crumbs and sprinkle generously.
  • Bake the pasta till a golden crust forms and the sauce bubbles up well.
  • Serve hot.
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