Broccoli Cauliflower Tetrazzini

Creamy, comforting, and packed with wholesome vegetables, Broccoli Cauliflower Tetrazzini is a delightful twist on the classic pasta bake. Featuring tender spaghetti tossed with a luscious cheese sauce, this recipe incorporates nutrient-rich broccoli and cauliflower florets for a hearty but balanced meal. Optional shredded chicken adds a boost of protein, while the combination of parmesan, mozzarella, and a golden breadcrumb topping ensures every bite is irresistibly flavorful. Simple yet elegant, this easy-to-make dish is baked to bubbly perfection in just under an hour, making it an ideal choice for family dinners or meal prep. Perfect for vegetarians (minus the chicken option) and pasta lovers alike, this casserole-style recipe is destined to become a regular on your dinner table.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 12 oz spaghetti
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups chicken or vegetable broth
• 1.5 cups whole milk
• 1 cup parmesan cheese, grated
• 1 cup shredded mozzarella
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 cups cooked shredded chicken (optional)
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp dried thyme
• 0.5 cup breadcrumbs
• 2 tbsp fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions, but drain it 1-2 minutes before it reaches al dente. Set aside.

Step 3

In the same pot, steam or blanch the broccoli and cauliflower florets for 3-4 minutes, until slightly tender. Drain and set aside.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 3-4 minutes.

Step 5

Add the butter to the skillet and allow it to melt. Stir in the flour and cook for 1-2 minutes, stirring constantly to create a roux.

Step 6

Gradually whisk in the broth and milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes.

Step 7

Stir in the parmesan cheese, salt, black pepper, and dried thyme. Mix until the cheese is fully melted and the sauce is smooth.

Step 8

If you're using cooked chicken, stir it into the sauce now, followed by the broccoli and cauliflower florets. Combine well.

Step 9

In a large mixing bowl, combine the cooked spaghetti with the sauce mixture. Toss to evenly coat.

Step 10

Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.

Step 11

Top with the shredded mozzarella and breadcrumbs.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Step 13

Remove from the oven and let it rest for 5 minutes before garnishing with fresh parsley.

Step 14

Serve warm and enjoy!

Nutrition Facts

Serving size	(2512.1g)

Amount per serving	% Daily Value*
Calories	3277.4

Total Fat 155.1g	0%
Saturated Fat 72.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 721.0mg	0%
Sodium 5106.4mg	0%
Total Carbohydrate 224.5g	0%
Dietary Fiber 20.1g	0%
Total Sugars 36.6g
Protein 256.1g	0%

Vitamin D 161.0IU	0%
Calcium 2367.0mg	0%
Iron 18.6mg	0%
Potassium 3046.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 30.9%

Carbs: 27.1%