Cheesy Broccoli Pasta Bake (V)

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Add the conchiglie to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook for an initial 4-5 min

Reboil half a kettle

While the pasta is cooking, cut the broccoli into small florets

After the initial 4 min, add the broccoli florets to the pot with the pasta and cook for a further 4-5 min or until tender with a bite

Once done, drain and return to the pot

While the broccoli is cooking, peel and finely slice the shallot[s]

Grate the cheddar cheese

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium heat

Once hot, add the sliced shallot and cook for 2-3 min or until softened

Meanwhile, dissolve the vegetable stock mix in 100ml [200ml] boiled water and add 250ml [500ml] milk – this is your creamy stock

Once the shallot has softened, add 1 tbsp [2 tbsp] flour to the pan and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk the creamy stock into the roux, a little at a time, and cook for 5 min or until a smooth, thick sauce remains – this is your white sauce

Once thick, stir through half the grated cheese (you'll use the rest later!), soft cheese, ground paprika and Dijon mustard – this is your cheese sauce

Add the drained conchiglie & broccoli to the cheese sauce with a generous grind of black pepper and stir it all together

Transfer everything to an oven-proof dish and top with the remaining grated cheese

Put the dish in the oven for 10-15 min or until golden and bubbling