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Recipe details
Creamy baked spaghetti with broccoli
A single-serving baked spaghetti dish with broccoli, shallot, mascarpone, and cream, remaining loose and saucy rather than forming a firm casserole. An easy dinner recipe with step-by-step instructions.
≈ 223 kcal/100 g · ≈ 818 kcal/serving
50 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Spaghetti85 g
Mascarpone, fresh spread60 g
Heavy cream120 ml
Broccoli florets120 g
Shallot, sliced35 g
Olive oil5 ml
Fine salt1 g
Black pepper0.2 g
Cookware and utensils
Large pot
Colander
Mixing bowl
Shallow baking tray
Oven
Directions
01
Heat the oven to 375°F (190°C).
Products
No products at this step
Action
Heat
Time
10 min
Temperature
375°F (190°C)
02
Boil the spaghetti in salted water until slightly firm.
Products
Spaghetti — 85 g; Fine salt — 1 g
Action
Boil
Time
8 min
Temperature
Boiling water
03
Drain the spaghetti in a colander.
Products
Spaghetti — 85 g
Action
Drain
Time
1 min
Temperature
Hot
04
Steam the broccoli in the pot with two tablespoons of water.
Products
Broccoli florets — 120 g
Action
Steam
Time
4 min
Temperature
Simmering water
05
Whisk the cream, mascarpone, olive oil, and black pepper in a bowl.
Products
Heavy cream — 120 ml; Mascarpone, fresh spread — 60 g; Olive oil — 5 ml; Black pepper — 0.2 g
Action
Whisk
Time
2 min
Temperature
Room temperature
06
Combine the spaghetti, broccoli, shallot, and cream mixture in the bowl.
