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.

Creamy Gluten Free Pasta with Broccoli, Mushrooms, Artichoke Hearts, and Garbanzos

Wow, that's a long title. I apologize, but I couldn't find a way to shorten it without leaving crucial things out!

If you were to ask me what my favorite comfort food was, I would more than likely say pasta. I love any kind of pasta, especially pasta with lots of vegetables and a rich, creamy sauce. I do not, however, feel that this is a great dietary choice for consumption on a regular basis. You see, I have a hard time eating just a small amount of said dishes, and I end up feeling over stuffed after a heavy meal like that.

So, I decided to compromise and create a dish that was a little more health conscious but still had all the same qualities as those rich pasta dishes named earlier. And so I present to you - the lower fat, gluten free version of a rich, creamy pasta dish!

My friend Hollie (Yeah, Hollie!) told me about this yummy gluten free rice pasta, so I decided to pick up a box and try it out. I chose penne since Jacob hates all things that are spaghetti shaped (weird, I know). I searched the cabinets to see what kinds of beans we had on hand, and while searching around I found a can of artichokes as well - score!

Broccoli and mushrooms were the fresh veggies that I had on hand, so they were washed, trimmed, and chopped up before being tossed in a pan with a little olive oil and salt.

When the veggies were mostly cooked and the pasta was boiling away, I pulled out the items to make my super creamy (but heavy cream and butter - free) sauce. I know, I know - corn starch is kind of a cheaters way of making a creamy sauce, but I went for it anyways.

Once the pasta was done, the veggies were tender, and the sauce was thickened, I tossed them all together in one pan.

Jacob insisted we use up the few leftover pieces of bacon that were sitting in the fridge from a weekend breakfast, so I agreed. We just cooked it up until it was nice and crispy and gave it a rough chop. The bacon was not by any means crucial to this dish, but it did add a nice flavor.

Freshly grated parmesan on top for the win!

Creamy Gluten Free Pasta with Broccoli, Mushrooms, Artichoke Hearts, and Garbanzos Recipe:
Serves 4
- 1 box gluten free pasta (they usually come in 8 or 10 ounce boxes)
- 1 large head of broccoli, cut into small crowns
- 5-6 white button mushrooms, sliced
- 2 tbsp olive oil
- 4-5 canned artichoke hearts, cut into quarters (find these near the olives in your grocery store)
- 1 can garbanzo beans, rinsed
- 1 tbsp corn starch
- 1/2 cup half and half
- 1/4 cup milk
- Salt/pepper to taste
- Parmesan, for garnish (optional)
- 2-3 slices of bacon, friend until crispy (optional)

Directions:
- Cook pasta according to directions on the box.
- While pasta is cooking, heat the olive oil on medium/high heat and saute the broccoli, garlic, and mushrooms in a large skillet.
- When the broccoli and mushrooms are tender, add the garbanzo beans and artichoke heart quarters. Cook for 2-3 minutes.
- Whisk together the corn starch, half and half, and milk in a small bowl.
- Slowly pour the milk mixture into the vegetable mixture and stir constantly to incorporate.
- Reduce heat to medium/low and let the sauce thicken for 3-5 minutes.
- Once the sauce has thickened, add the pasta into the vegetable mixture and make sure all the pasta is evenly coated.
- Add salt/pepper to taste and garnish with parmesan and bacon (if you're into that kind of thing).