Baked Campanelle with Goat Cheese and Broccoli

Baked Campanelle with Goat Cheese and Broccoli
Photo by Scott Phillips


  • 3 cups bite-size broccoli florets, steamed until just tender
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • ¾ cup crumbled soft goat cheese
  • 1 small garlic clove, mashed into a paste or pressed (optional)
  • 3 Tbs. unsalted butter, melted
  • ¼ cup all-purpose flour
  • 10 oz. Cantal, finely grated
  • + 6 more ingredients
    • 2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
    • Kosher salt
    • 3-½ cups whole milk
    • Kosher salt
    • 1 lb. campanelle pasta
    • 4 Tbs. unsalted butter

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking


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