Simple Broccoli & Cherry Tomato Pasta Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the conchiglie pasta to a large pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 4 min

Meanwhile, reboil the kettle

Cut the broccoli into small florets

After 4 min add the broccoli florets and cook for a further 4 min or until just cooked

Once done, drain and transfer to a plate (or keep in the colander!), reserve the pan

Meanwhile, grate the cheddar cheese

Tear the mozzarella into rough bite-sized pieces

Peel and finely chop (or grate) the garlic

Dissolve the vegetable stock cube[s] in 50ml [80ml] boiled water 

Tip: for a lower salt option, use half the stock cube

Add 400ml [800ml] milk to the stock – this is your creamy stock

Melt 40g [80g] butter in your reserved pot over a medium heat

Once melted, add 40g [80g] flour 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

Season with a pinch of salt and pepper – this is your béchamel sauce

Meanwhile, combine the panko breadcrumbs, pumpkin seeds and half the grated cheddar with a drizzle of olive oil and pinch of salt and pepper

Return the cooked pasta and broccoli to the pan with the béchamel sauce

Add the cherry tomatoes, chopped garlic, torn mozzarella and the remaining grated cheddar to the pan and give everything a good mix up 

Transfer everything to an oven-proof dish and top with the cheesy breadcrumbs

Put the dish in the oven and cook for 20-25 min or until bubbling and golden

Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil – this is your balsamic dressing