Pasta Casserole with Broccoli, Anchovies and Cheese

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Photo of Pasta Casserole with Broccoli, Anchovies and Cheese

Another fast and simple recipe. Completely determined by what I could find in the fridge. Pasta casserole with broccoli, bell pepper, anchovies and sour cream.


  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • ¾ lb / 350g broccoli crowns
  • 2 cans (2 oz / 56g each) anchovies in oil
  • 1 bell pepper, diced
  • ½ cup / 125ml white wine
  • ½ cup / 125ml sour cream
  • ½ lb / 200g mixed cheeses, grated (In the photo I used sharp cheddar, feta and mozzarella)
  • 1 lb / 500g dried pasta
  • pepper to taste
  • chives, fresh or dried as garnish


  1. Cook the pasta, drain, set aside.
  2. While pasta is cooking, set large heavy oven-proof pan over medium-high heat
  3. Add olive oil and onions, cook until onions are soft and translucent,
  4. Add garlic, cook for another minute. Add diced bell peppers, cook for another minute.
  5. Add anchovies, broccoli and white wine. Cover and cook until broccoli is almost done (to taste).
  6. Reduce heat, remove lid, stir in sour cream, cook until most liquid has evaporated. Adjust seasoning with pepper (you probably won't need salt since the anchovies are usually very salty).
  7. Add pasta, toss well.
  8. Sprinkle with grated cheese.
  9. Broil until cheese has melted and starts to brown
  10. Sprinkle with chives. Serve

Yields 4-6 servings

Preparation time ca. 45 minutes

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