This broccoli pasta bake has a creamy filling that features broccoli, cheese and Italian seasoning. The crispy breadcrumb topping is the perfect contrast, creating a vegetarian baked pasta with multiple textures. Whether you're meal-prepping for the week or feeding a crowd, this pasta casserole is the perfect healthy option.
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If you are looking for an easy vegetarian weeknight dish that's hearty, creamy, and super tasty, look no further! This homemade broccoli pasta bake has a rich and creamy cheese sauce that's seasoned with Italian flavor, and a crunchy breadcrumb topping.
For more vegetarian pasta recipes, try my leftover spaghetti bake, vegetarian lasagna, or pasta with green sauce.
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⭐️ Why This Pasta Bake is the Best
- Delicious broccoli cheddar pasta bake that's creamy and cheesy on the inside with a golden and crunchy topping.
- Easy baked pasta with broccoli that uses simple pantry-friendly ingredients.
- A hearty and healthy vegetarian dish that's loaded with broccoli. It's protein-rich, high in fiber, calcium, vitamin C, and vitamin K.
- Excellent meal-prep option for busy weeknights
🥦 Ingredient Notes
- Milk - Whole, 2%, or any plant-based (unsweetened) milk will work here.
- Low-sodium vegetable broth - I always use low-sodium broth to help control the amount of sodium in my cooking.
- Yellow onion - You can substitute a red onion or 2-3 large shallots.
- Garlic - I recommend using fresh garlic for optimal garlicky flavor.
- Italian seasoning - If you're out of store-bought Italian seasoning, make your own Italian seasoning and use it on all of your favorite Italian dishes, like pizza, pasta, and meatballs!
- Sharp cheddar cheese and Parmesan cheese - Adds tanginess, creaminess, and nuttiness to this broccoli pasta casserole. You can use your favorite type of cheese, like mozzarella or Pepper Jack, for a slightly different flavor.
- Pasta - For best results, I recommend using a short pasta, like fusilli, penne, or rotini. It holds the sauce better, where it can work its way into all of the nooks and crannies.
- Broccoli - You can use fresh broccoli or frozen broccoli. If using frozen, be sure to thaw it ahead of time, or add a few extra minutes to the cook time if using straight from the freezer.
- Panko breadcrumbs - Adds a golden and crunchy topping. Feel free to use your own homemade breadcrumbs here.
- Fresh parsley - Adds fresh herby aromatics to our cheesy pasta bake.
📝 Variations & Substitutions
- Make vegan/dairy-free: Turn this into a dairy-free pasta bake by using non-dairy milk and cheese.
- Gluten-free: Substitute gluten-free breadcrumbs for a gluten-free pasta bake.
- Spicy pasta bake: The red pepper flakes are optional, and they add just a touch of heat. However, if you want a spicier pasta bake, add 1 teaspoon of flakes and a pinch of cayenne pepper.
- Vegetables. Swap the broccoli for cauliflower for a similar flavor.
🔪 How To Make Broccoli Pasta Bake
*See recipe card below for printable instructions
Make the sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium-low heat. Add the onion and cook until onion is soft and translucent, about 5 minutes. Add garlic and cook for an additional minute.
Whisk in flour and combine until a paste is formed. Pour in milk and vegetable broth slowly and continue to whisk for another minute.
Stir in Italian seasoning, onion powder, salt, pepper, lemon juice, and red pepper flakes (if using). Simmer for 2-3 minutes, until sauce is slightly thickened, and remove from heat. Add ⅔ cup of cheddar cheese, ¼ cup of Parmesan cheese, and stir until well incorporated.
Cook the pasta and broccoli: Preheat oven to 375 degrees F. Cook the pasta according to the package instructions, minus 3 minutes. About 2 minutes before pasta is ready to be drained, add the broccoli florets and cook in pasta for the remaining 2 minutes. Drain pasta and broccoli (but reserve ¼ cup of pasta water to whisk into onion mixture) and transfer into large baking dish.
After adding reserved pasta water to sauce, pour sauce over pasta and broccoli, and gently combine with a large spoon.
Mix the topping and assemble: In a small bowl, mix together the breadcrumbs, 2 tablespoons of olive oil, and the remaining cheddar and Parmesan cheese. Sprinkle mixture on top of pasta and cover the dish with foil.
Bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until the top is golden brown and cheese is melted. Garnish with parsley, if using. Serve immediately.
👩🏼🍳 Expert Tips
- Avoid clumps. Pour your milk and broth in slowly and stir with a whisk to avoid clumps from developing.
- Don't overcook your pasta. Be sure to remove your pasta 3 minutes before recommended cooking time. You want it to be al dente, not mushy.
- Add pasta water to your cheese sauce. It helps to both thicken the sauce and also helps the sauce stick to the pasta and broccoli.
- Storage: Place leftovers in an airtight container in the refrigerator for up to 4 days.
- How to freeze: You can freeze this dish, but the sauce may break, making it look a bit funky. Cool completely and transfer to a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- Use short pasta. I recommend using a short pasta, like fusilli, penne, or rotini for this pasta bake. It holds the sauce better, where it can work its way into all of the nooks and crannies.
🍽 How to Serve Broccoli Pasta Bake
- Pair it with a light side salad, like fennel salad
- Serve it with crusty bread, like a baguette or focaccia
- Pair it with an appetizer, like hummus or vegetarian meatballs
💬 Frequently Asked Questions
Although it is a few more steps than just cooking pasta, pasta bakes have the contrast of a golden crispy crust with a moist and creamy interior, making for a delicious and hearty dish.
In order to achieve the perfect consistency, start by baking it covered for the first 20 minutes. This will ensure that the interior stays creamy and doesn't dry out. Then, remove the foil and bake it uncovered for the last 10 minutes to create a golden crispy crust on top.
Make sure to undercook your pasta for 3 minutes. Because it will continue to cook a bit while in the oven, undercooking it on the stovetop ensures that the pasta doesn't become hard and overcooked.
🍝 More Pasta Recipes
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Cheesy Broccoli Pasta Bake Recipe
Equipment
- 1 9"x13" baking dish
Ingredients
For the sauce:
- 4 Tablespoons extra-virgin olive oil, divided
- ½ yellow onion, diced
- 3 garlic cloves, minced
- 2 Tablespoons all-purpose flour
- 1 cup milk (whole, 2%, or plant-based is fine)
- 1 cup low-sodium vegetable broth
- 2 teaspoons Italian seasoning
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh lemon juice
- ½ teaspoon red pepper flakes (optional)
- 1 cup sharp cheddar cheese, grated and divided
- ½ cup Parmesan cheese, grated and divided
For the pasta and broccoli:
- 12 ounces small pasta, like rotini, penne, or fusilli
- 1 large head of broccoli, washed and cut into florets (about 4 cups)
For the topping:
- ¼ cup panko breadcrumbs
- 2 Tablespoons fresh parsley, chopped (for garnish)
Instructions
Make the sauce:
- Heat 2 tablespoons olive oil in a large saucepan over medium-low heat. Add the onion and cook until onion is soft and translucent, about 5 minutes. Add garlic and cook for an additional minute.
- Whisk in flour and combine until a paste is formed. Slowly pour in milk and vegetable broth, and continue to whisk for another minute.
- Stir in Italian seasoning, onion powder, salt, pepper, lemon juice, and red pepper flakes (if using). Simmer for 2-3 minutes, until sauce is slightly thickened, and remove from heat. Add ⅔ cup of cheddar cheese, ¼ cup of Parmesan cheese, and stir until well incorporated.
Cook the pasta and broccoli:
- Preheat oven to 375 degrees F. Cook the pasta according to the package instructions, minus 3 minutes (make sure that you generously salt your pasta water). About 2 minutes before pasta is ready to be drained, add the broccoli florets and cook in pasta for remaining 2 minutes.
- Drain pasta and broccoli (but reserve ¼ cup of pasta water to whisk into onion mixture) and transfer into large baking dish.
- Whisk in reserved pasta water to sauce, pour your sauce over cooked pasta and broccoli, and gently combine with a large spoon.
Make the topping and assemble:
- In a small bowl, mix together the breadcrumbs, 2 tablespoons of olive oil, and the remaining cheddar and Parmesan cheese. Sprinkle mixture on top of pasta and cover the dish with foil.
- Bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until the top is golden brown and cheese is melted.
- Garnish with parsley, if using. Serve immediately.
Notes
- Don't overcook your pasta. Be sure to remove your pasta 3 minutes before recommended cooking time. You want it to be al dente, not mushy.
- Add pasta water to your cheese sauce. It helps to both thicken the sauce and also helps the sauce stick to the pasta and broccoli.
- Storage: Place leftovers in an airtight container in the refrigerator for up to 4 days.
- How to freeze: You can freeze this dish, but the sauce may break, making it look a bit funky. Cool completely and transfer to a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- Use short pasta. I recommend using a short pasta, like fusilli, penne, or rotini for this pasta bake. It holds the sauce better, where it can work its way into all of the nooks and crannies.
Barbara Haner
What an easy healthy recipe! Thanks!
Gastronotherapy
You are welcome! This pasta bake makes a great weeknight dinner!