Cheesy Broccoli Pasta Bake

If you've ever made a broccoli pasta bake that turned out dry, grainy, or mushy, this one fixes all of it. This cheesy broccoli pasta bake uses a quick stovetop sauce (thickened the right way), slightly undercooked pasta, and a breadcrumb & cheese topping that bakes up golden while the inside stays creamy. It's a satisfying meatless broccoli cheddar pasta bake you can prep ahead for weeknights or bake for a crowd.

For more vegetarian pasta recipes, try my baked leftover spaghetti, baked spinach artichoke pasta, vegetarian lasagna casserole, or pasta with spinach pesto.

Jump to:

• ⭐️ Why This Cheesy Broccoli Pasta Bake Works Every Time
• 🥦 Ingredients You'll Need
• 📝 Variations & Substitutions
• 🔪 How To Make Pasta Bake with Broccoli
• 👩🏼‍🍳 Make-Ahead, Storage, & Reheating
• 👩🏼‍🍳 Troubleshooting Tips
• 🍽 What To Serve with Broccoli Pasta Casserole
• 💬 Frequently Asked Questions
• 🍝 More Vegetarian Pasta Recipes
• Broccoli Pasta Bake Recipe

⭐️ Why This Cheesy Broccoli Pasta Bake Works Every Time

• Creamy, not dry: A quick stovetop sauce coats every noodle and stays silky after baking.
• No mushy pasta: You slightly undercook the pasta first, so it finishes perfectly al dente in the oven.
• Broccoli that holds its bite: The broccoli cooks through without turning watery or falling apart.
• Golden, crunchy topping: Breadcrumbs and cheese bake into that crave-able crispy top layer.
• Weeknight-friendly & make-ahead: Easy to prep in advance, and leftovers reheat like a dream!
• Flexible with what you have: Works with different short pastas, cheeses, and add-ins like white beans or chickpeas.

🥦 Ingredients You'll Need

• Short pasta (penne, rigatoni, or fusilli): Holds the creamy sauce in all those little ridges.
• Broccoli florets: Fresh is great; if using frozen, thaw and pat dry so your bake doesn't get watery.
• Cheddar (or a cheddar blend): Shred it yourself if you can; pre-shredded cheese can make the sauce grainy.
• Milk & broth: The liquid base that keeps everything creamy in the oven and prevents a dry bake.
• Flour: The quick thickener that helps the sauce cling to the pasta instead of pooling.
• Garlic & Dijon mustard: Adds savory depth and keeps the cheese flavor from tasting flat.
• Lemon juice: Brightens the whole dish and cuts the richness of the cheese sauce.
• Breadcrumbs (panko preferred): For that golden, crunchy topping everyone fights over.
• Parmesan: Adds salty, nutty umami to the topping.
• Italian seasoning - If you're out of store-bought Italian seasoning, make Italian seasoning from scratch and use it on all of your favorite Italian dishes, like pizza, pasta, and meatballs!

📝 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 pasta and breadcrumbs
• Spicy pasta bake: For a spicier pasta bake, add 1 teaspoon of red pepper flakes and a pinch of cayenne pepper.
• Protein/add-ins: Add 1 cup of white beans or chickpeas to increase the amount of protein.

🔪 How To Make Pasta Bake with Broccoli

*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 Dijon mustard, 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. Let it rest for 5-10 minutes before serving. This will help it thicken so that it scoops creamy instead of runny. Garnish with parsley, if using.

👩🏼‍🍳 Make-Ahead, Storage, & Reheating

• Make-ahead instructions: Assemble, cover, and refrigerate it for up to 24 hours. Let it sit at room temp for 20-30 minutes while the oven preheats, then bake (you may need to add a few extra minutes since it will be cold).
• 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 portion into freezer-safe containers. Store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight for the best texture.
• To reheat (from thawed): Cover with foil and bake at 350ºF until heated through, about 20-30 minutes for a full dish; 10-15 minutes for smaller portions.
• To reheat (from frozen): Bake covered at 350ºF until hot in the center (about 45-60 minutes, depending on the size), then uncover for the last 5-10 minutes to re-crisp the top.
• Keep it creamy: If it looks a little dry, stir in or splash on 1-2 tablespoons milk/broth per serving before reheating.
• Microwave option: Add a small splash of milk/broth, cover loosely, and microwave in 30-45 second bursts, stirring between rounds.

👩🏼‍🍳 Troubleshooting Tips

• Under-cook the pasta by 3 minutes. It'll finish cooking in the oven so you don't end up with mushy noodles.
• Season in layers. Salt your pasta water and taste the sauce before baking - it should pack a punch. Adding the pasta will mute the flavor, so it's best to veer on the side of "over-seasoning" before the pasta is added.
• Don't boil the cheese sauce. Keep it at a gentle simmer to thicken, then take it off the heat before stirring in cheese.
• Avoid over-baking. Pull it when it's bubbly around the edges and the top is golden. Baking too long is one of the main reason pasta bakes dry out.

🍽 What To Serve with Broccoli Pasta Casserole

• Pair it with a light side salad, like fennel salad
• Serve it with crusty bread, like a baguette or focaccia
• Pair it with a soup, like vegetarian Italian soup

💬 Frequently Asked Questions

🍝 More Vegetarian Pasta Recipes

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