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CÉRAMIQUE BY STAUB

CERAMIC COLLECTION BY STAUB 2018 / 2019

* TASTE THE EXCELLENCE

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#MadeinSTAUB

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Item Page

Serving• Butter Dish 34• Serving Tay 34• Egg Holder 35• Spoon Rest 35• Serving Bowl 36• Bowl 36• Multi Bowl Set 37• Ramekin Set 37• Mini Picher 38• Pitcher 38• Sugar Bowl with Spoon 39• Mug 39• Salt & Pepper Shaker 40• Oil & Vinegar Set 40• Appetizer Set 41

Cooking• Gratin Dish, rectangular 44• Roasting Dish, oval 44• Pie Dish, round 45

STAUB Recipes 48

Item Page

Vegetable Garden• Artichoke Cocotte 12• Pepper Cocotte 12• Tomato Cocotte 13• Pumpkin Cocotte 14

Ancient Colours• Round, Mini Cocotte 18• Ramekin Set 18• Bowl 19

Storage• Utensil Holder 22• Garlic Keeper 22• Storage Pot 23• Salt Crock 23

XS Minis• XS Mini Mug 26• XS Mini Cocotte, square 26• XS Mini Cocotte, heart 26• XS Mini Ramekin, round 27• XS Mini Ramekin, heart 27• XS Mini Ramekin, square 27

Gift-Giving• Mini Cocotte, round 30• Mini Cocotte, oval 30• Mini Cocotte, heart 31

INDEX

4 5

CERAMIC BY STAUB

6 7

QUALITY & PRODUCTION

HAND FINISHED

MATERIAL AND SHAPE

INDIVIDUAL MANUFACTURING PROCESS

The various products are manufactured with diff erent methods.

The products are air-dried, to achieve the optimal strength for the fi ring process.

A high quality of clay, natural material is the basis for theceramic production.

A complex process with numerous steps, which requires a sophisticated know-how from start to fi nish.

Traditional and authentic craftsmanship -Finished with passion by hand.

Production-related corrections are done manually. It needs a steady hand and a good grasp for the material. Discover the STAUB production on www.STAUB.fr

COLOUR GLAZE, FIRING

At very high temperature, the colour and glass merge perfectly with the clay material.

The STAUB enamel is made of glass powder and pigments.

HAND

FINISHED

8 9

EXCLUSIVE COLOURS

Available in a selection of vibrant colours, the beautiful glazes can be coordinated with STAUB’s selection of cast-iron cookware. Choose the ideal colours to suit your own personal style and décor.

A premium series that was inspired by traditional Asian design.Due to the special glaze an incom-parable eff ect arise : during the fi ring process and thus every product is unique.

basil

cherry

mustard

white

blue

orange

... PLEASE

A harmonious combination of excellence and ele-gance, our stunning products have a high-quality fi nish which places them a cut above the rest.

Designed with you in mind, they can be stacked and stored away neatly, keeping your kitchen perfectly organized. The large, ergonomic handles mean products are easy and comfortable to hold. STAUB stands for excellence and long lasting quality.

... LAST

Quality is our number one priority. With a high-quality fi nish and durable glazes in long-lasting colours, our ceramic cookware is very water resistant (the water absorption rate is minimized). All products are easy to clean and suitable for use in dishwashers.

STAUB products are also optimized for superior performance in microwave ovens, as dishes are less likely to overheat. Additionally, the underside is given an extremely fi ne polish to avoid potential damage to tables and work surfaces.

DESIGN TO ...

OUR CLASSIC CLOURS

ANCIENT COLOURS

ancient grey ivory white

ancient copper ancient turquoise

10 11

VEGETABLE GARDEN

12 13

VEGETABLE GARDEN

Artichoke CocotteSize Capacity UPB basil

12,5 cm 0,45 l. 1 40500-326-0

Pepper CocotteSize Capacity UPB orangered yellow

12 cm 0,45 l. 1 40500-325-0 40500-324-0

Tomato CocotteSize Capacity UPB cherry

16 cm 0,5 l. 1 40511-855-0

14 15

Pumpkin CocotteSize Capacity UPB cinnamon

12,2 cm 0,5 l. 1 40511-555-0

14,8 cm 0,7 l. 1 40511-554-0

Pumpkin CocotteSize Capacity UPB black matt

12,2 cm 0,5 l. 1 40508-548-0

14,8 cm 0,7 l. 1 40508-549-0

VEGETABLE GARDEN

16 17

ANCIENT COLOURS

18 19

Ramekin Size Capacity UPB ivory white ancient grey ancient copper ancient turqouise

9 cm 0,2 l. 2 40511-859-0 40511-860-0 40512-001-0 40512-002-0

Mini Cocotte, round Size Capacity UPB ivory white ancient grey ancient copper ancient turqouise

10 cm 0,2 l. 1 40511-997-0 40511-998-0 40511-999-0 40512-000-0

ANCIENT COLOURS

BowlSize Capacity UPB ivory white ancient grey ancient copper ancient turqouise

12 cm 0,4 l. 1 40511-833-0 40511-834-0 40511-831-0 40511-832-0

14 cm 0,7 l. 1 40511-861-0 40511-862-0 40511-863-0 40511-864-0

17 cm 1,2 l. 1 40512-003-0 40512-004-0 40512-005-0 40512-006-0

20 21

STORAGE

22 23

Salt Crock Size Capacity UPB cherry blue basil white

10 cm 0,25 l. 1 40511-562-0 40511-563-0 40511-564-0 40511-826-0

Garlic KeeperSize Capacity UPB cherry blue basil white

11 cm 0,5 l. 1 40511-580-0 40511-581-0 40511-582-0 40511-752-0

Utensil HolderSize Capacity UPB cherry blue basil white

11 cm 0,9 l. 1 40511-577-0 40511-578-0 40511-579-0 40511-753-0

STORAGE

Storage Pot Size Capacity UPB cherry blue basil white

12 cm 1,0 l. 1 40511-792-0 40511-793-0 40511-794-0 40511-795-0

14 cm 1,5 l. 1 40509-033-0 40509-034-0 40509-035-0 40509-036-0

24

XS MINIS

26 27

XS MINIS

XS Mini Ramekin, roundSize Capacity UPB cherry

8 cm 0,15 l. 2 40511-103-0

XS Mini Ramekin, heartSize Capacity UPB cherry

8 cm 0,1 l. 2 40511-107-0

XS Mini Cocotte, squareSize Capacity UPB cherry blue white

8 cm 0,125 l. 2 40511-098-0 40511-099-0 40511-101-0

XS Mini Cocotte, heartSize Capacity UPB cherry blue white

8 cm 0,1 l. 2 40511-093-0 40511-094-0 40511-096-0

XS Mini Ramekin, squareSize Capacity UPB cherry

8 cm 0,125 l. 2 40511-110-0

XS Mini MugSize Capacity UPB cherry blue

10 cm 0,2 l. 2 40511-114-0 40511-115-0

28 29

GIFT GIVING

30 31

Mini Cocotte, roundSize Capacity UPB cherry blue basil white mustard orange

10 cm 0,2 l. 1 40510-785-0 40510-786-0 40510-787-0 40511-083-0 40511-084-0 40511-085-0

Mini Cocotte, ovalSize Capacity UPB cherry blue basil white mustard orange

11 cm 0,2 l. 1 40511-086-0 40511-087-0 40511-088-0 40511-089-0 40511-090-0 40511-091-0

Mini Cocotte, heartSize Capacity UPB cherry

10 cm 0,2 l. 1 40511-092-0

GIFT GIVING

32 33

SERVING

34 35

Serving TraySize UPB cherry blue basil white

36 x 14 cm 1 40509-025-0 40509-026-0 40509-027-0 40509-028-0

SERVING

Spoon RestSize UPB cherry blue basil white

25 x 10 cm 1 40509-037-0 40509-038-0 40509-039-0 40509-040-0

Butter DishSize UPB cherry blue basil white

18,7 x 12 cm 1 40509-021-0 40509-022-0 40509-023-0 40509-024-0

Egg HolderSize UPB cherry blue basil white

5 cm 2 40509-029-0 40509-030-0 40509-031-0 40509-032-0

36 37

BowlSize Capacity UPB cherry blue basil white mustard orange

12 cm 0,4 l. 1 40510-794-0 40510-795-0 40510-796-0 40511-125-0 40511-126-0 40511-127-0

14 cm 0,7 l. 1 40511-812-0 40511-813-0 40511-814-0 40511-815-0 40511-816-0 40511-817-0

17 cm 1,2 l. 1 40510-791-0 40510-792-0 40510-793-0 40511-128-0 40511-129-0 40511-130-0

Multi Bowl SetSize Capacity UPB cherry blue basil white

23 & 27 cm 1,4 & 2,4 l. 2 40511-571-0 40511-572-0 40511-573-0 40511-574-0

SERVING

Serving BowlSize Capacity UPB cherry blue basil white

18 cm 1,4 l. 1 40510-800-0 40511-453-0 40510-802-0 40511-452-0

25 cm 3,2 l. 1 40510-797-0 40511-455-0 40510-799-0 40511-454-0

Ramekin Set Size Capacity UPB cherry blue basil white mustard orange

9 cm 0,2 l. 2 40511-133-0 40511-134-0 40511-135-0 40511-136-0 40511-137-0 40511-138-0

38 39

Sugar BowlSize Capacity UPB cherry blue basil white

9 x 10 cm 0,25 l. 1 40511-800-0 40511-801-0 40511-802-0 40511-803-0

SERVING

Mini PitcherSize Capacity UPB cherry blue basil white

7 x 10 cm 0,25 l. 1 40511-804-0 40511-805-0 40511-806-0 40511-807-0

PitcherSize Capacity UPB cherry blue basil

10 x 18 cm 1,0 l. 1 40511-583-0 40511-584-0 40511-585-0

MugSize Capacity UPB cherry blue basil white mustard orange

9 cm 0,35 l. 1 40508-565-0 40508-566-0 40508-567-0 40508-568-0 40508-569-0 40508-570-0

40 41

Appetizer SetSize Capacity UPB cherry blue basil white

19 x 19 cm 4 x 0,125 l. 5 40511-119-0 40511-121-0 40511-120-0 40511-586-0

Oil & Vinegar SetSize Capacity UPB cherry blue basil white

19 cm 0,25 l. 2 40511-788-0 40511-789-0 40511-790-0 40511-791-0

SERVING

Salt & Pepper ShakerSize UPB cherry blue basil white

7 cm 2 40511-808-0 40511-809-0 40511-810-0 40511-811-0

42 43

COOKING

44 45

Pie Dish, small roundSize Capacity UPB cherry

13 cm 0,2 l. 1 40511-163-0

COOKING

Pie Dish, large roundSize Capacity UPB cherry blue basil white

24 cm 1,2 l. 1 40511-164-0 40511-165-0 40511-456-0 40511-166-0

28 cm 2,0 l. 1 40511-167-0 40511-168-0 40511-169-0

Gratin Dish, rectangularSize Capacity UPB cherry blue basil white orange

14 x 11 cm 0,4 l. 1 40511-139-0 40511-140-0 40511-141-0 40511-142-0 40511-143-0

20 x 16 cm 1,1 l. 1 40510-812-0 40510-813-0 40510-814-0 40511-144-0 40511-145-0

27 x 20 cm 2,4 l. 1 40510-809-0 40510-810-0 40510-811-0 40511-146-0 40511-147-0

34 x 24 cm 4,5 l. 1 40511-148-0 40511-149-0 40511-150-0 40511-151-0 40511-152-0

Roasting Dish, ovalSize Capacity UPB cherry blue basil white

17 cm 0,4 l. 1 40511-153-0 40511-154-0 40511-457-0 40511-155-0

23 cm 1,1 l. 1 40511-156-0 40511-157-0 40511-458-0 40511-158-0

29 cm 2,3 l. 1 40510-806-0 40510-807-0 40511-459-0 40511-159-0

37 cm 4,0 l. 1 40511-160-0 40511-161-0 40511-460-0 40511-162-0

46 47

RECIPES

48 49

250 ml milk

500 ml cream

100 g sugar

2 vanilla pods

6 egg yolks

50 g brown sugar

Juice of ½ orange

100 g dark chocolate

2 tbsp whiskey

1. Add the milk with 350 ml of the cream and 50 g of the sugarto a saucepan. Slit the vanilla pods lengthways, scrape out thepulp and add together with the pods to the milk-cream mixture.Bring to a boil, remove from the heat and allow to steep for 10 min.

2. Meanwhile add the egg yolks with the remaining 50 g of sugarto a bowl and whisk till creamy. Pour the vanilla-milk-cream through a sieve onto the egg yolks, stirring well, then pour back into the saucepanand whisk at medium heat while stirring continuously till it forms a thickishcream. Then let the vanilla cream cool and freeze in an ice cream makerfor about 30 min. till creamy and fi rm.

3. Meanwhile, boil the remaining 150 ml of cream with the brown sugarand orange juice. Remove from the heat, chop the chocolate into smallpieces and add gradually so that it melts. Flavor the sauce to tastewith a little whiskey. Portion the ice cream into bowls and pour thewarm sauce over the top.

HOMEMADE VANILLA ICE CREAM WITH WARM CHOCOLATE SAUCE

35 min.Preparation

4-6Portions

30 min.Freezing

200 g dark chocolate, 70% cocoa content

5 eggs (small/medium)

150 g sugar

Salt

125 ml whipped cream

2-3 tbsp Amaretto, rum or Grand Marnier

Pulp of 1 vanilla pod

1. Chop the chocolate into small pieces and melt in a bowl in a bain-marie.

2. Separate the eggs. Use a hand whisk to whisk the egg whites with a pinchof salt till stiff , gradually sprinkling in 100 g of the sugar. Then whip the whippedcream with a hand whisk till stiff .

3. Beat the egg yolks with 2 tbsp of hot water and the remaining 50 g of sugarin a bowl over a hot bain-marie for around 5 min. till a thickish warm foamforms. Remove the bowl from the bain-marie and stir in the melted chocolate, the Amaretto and the vanilla pulp. Fold in the whipped cream.

4. Finally, carefully fold the whipped egg whites under the chocolate cream and fi lleither one large or several small STAUB bowls, cover and place in the refrigeratorfor at least 3-4 hours.

5. To serve, dip a tablespoon in hot water, form the mousse into quenelles.Arrange with some fresh summer berries and freshly whipped cream. Serve.

CHOCOLATE MOUSSE

45 min.Preparation

6Portions

3-4 hFreezing

50 51

200 g dark chocolate, 70%

150 g butter

125 g sugar

4 eggs

1 pinch of salt

250 g strawberries

250 g raspberries

3-4 tbsp. creme de cassis

Mint, to garnish

1. Preheat the oven to 160 °C. Break the chocolate into bigpieces and melt with the butter in a bowl over a panof simmering hot water. Beat the eggs with a pinch of salt andsugar, for around 5 min., until stiff . Use a hand blender in a bigbowl. Then gradually stir in the liquid chocolate butter mixture.

2. Pour the batter into a well-greased pie dish (approx. 24 cmdiameter) and bake in the oven for approx. 35 min.

3. Meanwhile, clean the strawberries and depending on size,halve or quarter. Mix the strawberries with the raspberries and cassis liqueur in a bowl.

4. Allow the chocolate tart to cool slightly while still in the dish. Spread the berry mixture over the top and garnish with fresh mint as desired.

TARTE AU CHOCOLAT

30 min.Preparation

4-6Portions

35 min.Baking

350 g brown mushrooms

2 shallots

1 garlic clove

2 tbsp rapeseed oil

125 ml white wine

500 ml chicken stock

200 ml cream

Salt, freshly ground black pepper

50 g fi nely chopped bacon

50 g butter

Fresh garden cress to garnish

1. Clean the mushrooms with a dry towel or small brush. Cut 3-4 mushrooms into thick slices and set aside for later. Cut the remaining mushrooms into quarters. Peel and fi nely chop the shallots and garlic.

2. Heat the rapeseed oil in a saucepan, add the shallots, garlic and quartered mushroom and sauté for 3-4 min. Then add the wine and allow to reduce, top up with the poultry stock and cream. Bring the soup to a boil then simmer on a mild heat with thelid on for 15-20 min. Subsequently, fi nely purée everything with a handblender and season well with salt and pepper.

3. Meanwhile, fry the bacon cubes in a frying pan till crispy. Add the butter and cook till frothy. Add the set-aside mushroom slicesand fry till golden brown, season with a pinch of pepper. Pour the soup into the bowls, add the mushroom slices and baconwith the clarifi ed butter over the soup, sprinkle with cress and serve.

CREAM OF MUSHROOM SOUP WITH BACON

30 min.Preparation

4Portionen

20 min.Cooking

52 53

6 large, ripe plums

About 300 g ready-rolled puff pastry from the refrigerated section

100 g apricot jam

Soft butter and sugar for the mini cocottes

1 tsp cinnamon mixed with 2 tbsp sugar

1. Wash, halve and core the plums. Cut the plum halves into

thin 2-3 mm slices.

2. Preheat the oven to 200°C. Unpack and unroll the puff pastry and

roll with a rolling pin so that it is a little thinner and about 30 × 45 cm

in size. Cut into 6 strips of equal width (about 5 cm). Mix the jam with

2 tsp of water and heat in a small saucepan. Thinly spread each puff

pastry strip evenly with jam, then place the sliced plums side by side

slightly overlapping so the semicircular side of the slices protrude just

slightly over the edge and the lower half of the dough strip remains free.

Then fold this lower part over the plum slices so that they are covered

to about half way up. Then roll up these folded strips from one side to

create the rose shape.

3. Lightly sprinkle each puff pastry plum rose with a little cinnamon

sugar, place in a generously buttered and sugared mini cocotte, and

bake till golden brown in the hot oven (center) for about 20 min.

Tip: Instead of plums, you can also easily use apples, peaches or mango.

BAKED PUFF PASTRY PLUM ROSES

45 min.Preparation

6Portions

20 min.Baking

50 g butter

3 tsp fl our

100 ml dry white wine

250 ml strong chicken stock

200 ml cream

Salt, nutmeg, Cayenne pepper

4-5 leeks

Approx. 400 g cooked ham, cut into thin slices

150 g Emmental cheese in one piece

1. Allow the butter to foam in a saucepan. Stir in the fl our and deglaze

the roux with wine, then pour in the stock and the cream.

Slowly boil down the sauce on medium heat till it is reduced by half,

then season to taste with salt, nutmeg and Cayenne pepper.

2. Meanwhile, clean the leeks and cut away the dark green part.

Blanch the leeks in boiling salted water for about 4-5 min.

Then rinse with cold water. Wrap each leek with 2-3 slices of ham.

Cut the cheese into pieces about 3-4 cm long and about 5mm thick.

3. Preheat the oven to 200°C. Spread the cream sauce in the mini

cocottes. Cut the wrapped leaks into approx. 4 cm pieces and place

them very close to each other in the mini cocottes.

Place the cheese sticks between the leek rolls.

Put the fi lled mini cocottes on a baking tray in the middle of a hot oven

and gratinate for around 35 min.

GRATINATED LEEK WITH HAM AND CHEESE

35 min.Gratinate

6Portions

45 min.Preparation

54 55

150 g dried kidney beans (500 g cooked)

100 g soy protein

2 onions

2 garlic cloves

1 red pepper

800 g tomatoes (peeled tinned or very ripe and juicy fresh)

2 tbsp olive oil

1 heaped tsp ground cumin

1 tsp dried oregano

1 heaped tsp paprika

2 tbsp tamari (or salty soya sauce) or ½ tsp salt

1 small pinch of cayenne pepper

2 turns of the black pepper mill

A few stalks of fl at-leaf parsley

1. On the day before, soak the beans in salted water (minimum 6 hrs).

2. Rinse the beans and cook them at a gentle simmer in 2.5 times their volume of unsalted water for approx. 1 to 1.5 hrs.

3. Peel, remove the pips and slice the peppers into small cubes. Peel the garlic and onions, remove the germ in the middle, then chop fi nely.

4. In a large cocotte, fry the onions in the olive oil. Add the garlic and peppers and fry until soft. Season with all the spices (cumin, paprika, oregano, cayenne pepper) and briefl y cook on high heat. Add the chopped tomatoes with the juice and stir again

5. Lower the heat, add the soya protein (dried), mix well then add the soy sauce and around 200 ml water (a full glass). Mix well. Finish by adding the beans, half of the chopped parsley and add water to cover. Simmer for 45 minutes on low heat and covered.

6. Add a little water if necessary and adjust the seasoning (salt, pepper, spices) to taste. Add the remaining parsley.

7. Place the chilli in the ceramic pepper cocottes to serve.

For the traditional version, serve the chilli with slices of avocado on top and with a dash of lime juice or on a slice of crusty bread. A cocotte of rice can also be served as a side dish.

CHILI SIN CARNE

7 1/2 Std.Preparation

6Portions

45 min.Cooking

800 g tinned or frozen artichoke hearts

150 ml olive oil

1/4 organic lemon

40 g parmesan

1 garlic clove

1 pinch of fi ne salt

2 turns of the black pepper mill

A few fresh green basil leaves

1. In a mixer bowl, place the artichoke pieces, peeled garlic, the zest from half the lemon, the juice, olive oil, salt pepper. Blend until you obtain a creamy mixture.

2. Add a little olive oil if necessary.

3. Finish by adding grated parmesan and blending once more.

4. Pour into the ceramic artichoke cocotte, sprinkle with a little olive oil and sprinkle with chopped basil.

5. Chill before serving.

ARTICHOKE PASTE

10 min.Preparation

4Portions

ArtichokeCocotte

56 57

8 to 10 red peppers depending on the size

4 garlic cloves

2 pinches of salt

2 turns of the black pepper mill

100 g of green and black olives

100 g feta cheese

Olive oil

Ground cumin (optional)

1. Preheat the oven to 210°C –Th.7.

2. Wash the peppers and leave them whole. Place them on an oven tray covered with baking paper. Cook for 30-40 minutes depending on the size of the peppers. Watch them carefully and turn them over. If the skin goes black, this is normal, which is why they have to be turned not to burn the fl esh.

3. In the meantime, peel the garlic, remove the germ and crush using the garlic press.

4. After removing from the oven, place the peppers in a bowl or dish covered with food wrap.

5. Once cooled, remove the skin, stalks and seeds.

6. Then cut them into slices or small pieces.

7. Mix with garlic, salt and pepper and cover generously with olive oil.

8. Place in the ceramic pepper cocottes, add the crumbled feta and olives on top.

9. Serve with nice crusty bread.

10. If required, add some fl avour with a few drops of lemon juice and a pinch of cumin, and even some fresh chilli!

SALAD OF GRILLED RED PEPPERWITH GARLIC, FETA & OLIVE

10 min.Preparation

4Portions

35 min.Cooking

4 fresh artichokes

2 shallots

1 small leek, white part only

1/2 organic lemon

150 ml full fat single cream or soya cream

2 tbsp olive oil

Sesame oil

2 tbsp of browned sesame seeds

2 pinches of fi ne salt

2 turns of the black pepper mill

1. Peel the shallots and chop them fi nely.

2. Turn the artichokes, that is remove the top leaves by hand, then use a knife to remove all the leaves and the stem to give your artichoke heart a rounded shape. Remove the fuzz using a spoon, then cut the artichokes into pieces and put them in the water with the juice of half a lemon.

3. Wash and fi nely chop the leek.

4. In the cocotte, pour in a dash of olive oil and sweat off the shallots with a pinch of salt for 1 min. Add the leek, then the artichokes. Fry it all with a pinch of salt for 3 minutes.

5. Add the zest and the remaining juice of half a lemon. Then cover with water and cook for 15-20 min.

6. After cooking, add the cream, pepper and simmer lightly. Then blend the whole mixture until you obtain a fl uid and smooth texture. Taste and correct the seasoning if necessary.

7. Pour the velouté into the ceramic artichoke cocottes, and to fi nish sprinkle with sesame seeds and a few drops of sesame oil.

VELOUTÉ OF ARTICHOKE WITH LEMON

10 min.Preparation

6Portions

30 min.Cooking

58 59

Approx. 500 g broccoli

(around 1 small broccoli)

250 g rigatoni pasta

300 g yellow and red cherrytomatoes

4 eggs

250 ml milk

125 g fi nely grated Gruyèreor Emmental

Salt, pepper, nutmeg

1. Pre-cook the rigatoni in boiling, salted water for around

8 minutes. In the meantime, clean the broccoli and break it into

fl orets, prepare and wash the cherry tomatoes. After around

8 min., add the broccoli fl orets to the pasta and boil together

for another 4-5 min. Then drain the ingredients, rinse in cold

water and place the pasta and broccoli together with the cherry

tomatoes in a buttered ovenproof dish.

2. Preheat the oven to 200°C. Mix eggs with milk and 2/3 of

the cheese in a tall bowl and mix thoroughly using a hand-held

blender. Season thoroughly to taste with salt, pepper and some

nutmeg and pour the mix evenly over the pasta and vegetables

in the ovenproof dish.

3. Sprinkle the remaining cheese over the pasta and vegetables,

and place the dish on a rack at the lowest level in the oven and

bake for around 40 min. until golden brown.

BROCCOLI PASTA BAKE

35 min.Preparation

4Portions

40 min.Baking