Broccoli and Garbanzo Pasta Bake

Hello there! I'm still trying to get back on the food blog train after several weeks of little inspiration (yes, it does happen). I feel like I'm getting back into the swing of things and hope to have some new and exciting things posted up here soon! And today, you get to learn all about baked pasta.

There aren't many things that I love more than a hot baked pasta dish. Perfect for the cool nights we've been having, and even more perfect for lunch leftovers the next day. 

I started by chopping the broccoli into small florets, then running hot water over them from the tap for 30-45 seconds. I did this instead of blanching (cooking in boiling water very quickly) to save a little time. 

Next, I cooked the pasta. Shells were the pasta of choice for this dish, but any pasta varietie would do.

Tomatoes, garbanzos, broccoli, ricotta, pesto, and crush red pepper flakes go into the bowl!

Kitchen scene from afar (with kale in a pan on the stove getting ready to be cooked as a side dish).

Hot pasta gets placed on top of all the other ingredients so that the steam and loosen everything up.

Mix, and divide into one (9'' x 13'') or two (smaller) casserole dishes. Top with grated parmesan.

Bake until heated through and cheese is golden and crispy!

Serve along side something green, or all by itself.

Broccoli and Garbanzo Pasta Bake Recipe:

- 12 ounces (3/4 lb) dry pasta (I used shells for this particular recipe)

- 2 large heads broccoli, cut into small florets

- Two cups (one 14 oz can) garbanzo beans

- 28 ounce can (or two 14 oz cans) petite diced tomatoes

- 1 and 1/2 cups ricotta cheese

- 2 tbsp pesto

- 1 tsp red pepper flakes

- Salt to taste

- Olive oil

- 1 cup grated parmesan cheese

Directions:

- Cook pasta according to package directions (make sure you salt the water for flavor!).

- Place broccoli florets in a strainer and run very hot water from the faucet over the florets for 30-45 seconds or until the florets turn bright green.

- Drain and rinse garbanzo beans and add to a large bowl along with ricotta, tomatoes, pesto, broccoli, and red pepper flakes.

- Once pasta is cooked and drained, pour it on top of all the other ingredients in the large bowl.

- Stir everything together and taste. Add salt as necessary.

- Place into one 9'' x 13'' oiled baking dish, or a couple of smaller dishes.

- Sprinkle grated parmesan on top.

- Bake at 350 degrees for 20-30 minutes or until cooked through and cheese is golden and crispy.