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    Gastronotherapy » Recipes » Main Course

    Cheesy Broccoli Pasta Bake

    Published: Oct 7, 2021 · Modified: Sep 3, 2022 by MaryAnne · 2 Comments

    Jump to Recipe Print Recipe

    A simple, creamy vegetarian broccoli pasta bake with a crunchy cheesy topping that is perfect for any night of the week - all you need is 20 minutes for prep time!

    Broccoli pasta bake with plates, parsley, serving spoon, and a white napkin.

    If you are looking for an easy vegetarian weeknight dish that is hearty, creamy, and super tasty, look no further! This broccoli pasta bake has a rich and creamy cheese sauce with garlic and mustard, giving it a slight kick.

    The breadcrumb and cheese topping becomes golden, crunchy, and slightly melted in the oven, making it the perfect combination when you are in the mood for a healthy and hearty dish.

    For more pasta recipes, try vegetarian no boil lasagna, vegetarian one pot pasta, summer tortellini salad, or caramelized shallot pasta with greens.

    Jump to:
    • ⭐️ Why This Recipe Is The Best
    • 🥦 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🔪 How To Make Cheesy Broccoli Pasta Bake
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🍝 Related Recipes
    • Cheesy Broccoli Pasta Bake Recipe

    ⭐️ Why This Recipe Is The Best

    • Easy - If you can boil pasta, you can make this recipe! Prep time is just 20 minutes, with simple, pantry-friendly ingredients.
    • Healthy - A hearty vegetarian dish that's full of broccoli. Make it even healthier by adding a second veggie!
    • Cheesy and Crunchy - The sauce is cheesy and creamy, and the breadcrumb/cheese topping becomes golden and crunchy in the oven. Yum!
    • Versatile - Use your favorite type of cheese and/or substitute cauliflower for the broccoli. Make this pasta bake your own!
    • Great for Weeknights - Because it takes less than 30 minutes to prepare, this pasta bake is perfect for a busy weeknight. For more quick recipes, try 20-minute vegan peanut noodles, vegan pesto pasta with roasted tomatoes, and creamy mushroom curry.

    🥦 Ingredient Notes

    • Whole grain mustard - I love the coarser texture of a whole grain mustard, but you can use whichever type you prefer. If you love mustard, don't miss my apple gorgonzola salad with mustard vinaigrette!
    • Garlic - I recommend using fresh garlic for optimal garlicky flavor.
    • Sharp cheddar cheese and parmesan cheese - Add tanginess and nuttiness to our bake.
    • Panko breadcrumbs - Feel free to use your own homemade breadcrumbs here.
    • Fresh parsley - Adds fresh herby aromatics to our cheesy pasta bake.

    📝 Variations & Substitutions

    • Pasta. This recipe calls for rigatoni or penne pasta, but you could also use rotini pasta. Hollow pasta or pasta with ridges work best here because it's a saucy dish, and you want the sauce to get stuck in the crevices.
    • Seasoning. Did you run out of store-bought Italian seasoning? Make your own Italian seasoning substitute and use it on all of your favorite Italian dishes, like pizza, pasta, and meatballs!
    • Onion. Substitute a red onion or 2-3 large shallots.
    • Make vegan/dairy-free: Turn this into a dairy-free pasta bake by using non-dairy milk and cheese.
    • Make gluten-free: Substitute gluten-free breadcrumbs.
    • Cheese. Use your favorite type(s) of cheese, like mozzarella, Swiss, or Pepper Jack.
    • Spicy: 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.
    Vegetarian pasta bake on white plate with fork with baking dish in background.

    🔪 How To Make Cheesy Broccoli Pasta Bake

    Heat the olive oil in a large saucepan over medium-low heat. Add the onion and cook until onion is soft and translucent, about 10 minutes. Whisk in flour and combine until a paste is formed. Pour in milk slowly and continue to whisk for another minute.

    Stir in mustard, garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Simmer for 2-3 minutes and remove from heat. Add ⅔ cup of cheddar cheese, ¼ cup of Parmesan cheese, and stir until well incorporated.

    Preheat oven to 350 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 remaining 2 minutes.

    Drain pasta and broccoli (but reserve 3 Tablespoons of pasta water to whisk into onion/milk mixture) and transfer into large baking dish.

    Cooked broccoli and pasta spread into a baking dish.
    cooked pasta and broccoli
    Cheese sauce poured on top of broccoli and pasta in a baking dish.
    broccoli, pasta, and cheese sauce

    After adding reserved pasta water to sauce, pour sauce over pasta and broccoli, and gently combine.

    In a small bowl, mix together the breadcrumbs along with the remaining cheddar and parmesan cheese. Sprinkle mixture on top of pasta and cover the dish with foil.

    Cheese sauce mixed into pasta and broccoli in a baking dish.
    cheese sauce mixed into broccoli and pasta
    Shredded cheese and breadcrumbs sprinkled on top of cheesy pasta and broccoli mixture.
    topped with cheese and breadcrumbs

    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.

    Bubbly and cheesy broccoli pasta bake fresh out of the oven.

    👩🏼‍🍳 Expert Tips

    • Avoid clumps. Pour your milk in slowly and stir with a whisk to avoid clumps from developing.
    • Don't overcook your pasta. You want it to be al dente, not mushy.
    • Don't overlook the step of adding pasta water to your cheese sauce. It helps to thin it out before adding to the pasta.
    • Serve with a side salad, like shaved fennel salad; with roasted vegetables, like vegan roasted brussels sprouts with garlic or cumin roasted carrots; or with a piece of sourdough discard focaccia with rosemary.
    • 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. But if that doesn't bother you, freeze away!
    Pasta on a white plate and baking dish with two forks and white napkin.

    💬 Frequently Asked Questions

    Can I put broccoli in pasta bake?

    Adding broccoli to pasta bake adds nutrition, flavor, color, and texture, making it an excellent family-friendly dish.

    How do you make baked broccoli and cheese?

    Baked broccoli and cheese can be prepped in just 20 minutes! In this recipe, we make a cheesy sauce using cheddar and Parmesan cheese. After cooking the pasta al dente, we cook the broccoli briefly, and add both to a large baking dish. The cheese sauce is added on top, along with breadcrumbs and extra cheese. It's baked for 30 minutes, until the top is golden brown.

    What can you eat with pasta bake?

    Broccoli pasta bake is delicious served with salads, like shaved fennel salad; with roasted vegetables, like vegan roasted brussels sprouts with garlic or cumin roasted carrots; or with a piece of sourdough discard focaccia with rosemary.

    🍝 Related Recipes

    • Vegetarian One Pot Pasta with Tomato Mascarpone Sauce
    • Summer Tortellini Salad
    • Caramelized Shallot Pasta with Greens
    • Tofu Quinoa Bowl with Roasted Eggplant and Broccoli

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook.

    broccoli pasta bake with plates, parsley, serving spoon, and napkin

    Cheesy Broccoli Pasta Bake Recipe

    Author: MaryAnne
    A simple, creamy vegetarian broccoli pasta bake with a crunchy cheesy topping that is perfect for any night of the week - all you need is 20 minutes for prep time!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories 432 kcal

    Ingredients
      

    • 2 Tablespoons extra-virgin olive oil
    • ½ yellow onion, finely sliced
    • 2 Tablespoons all-purpose flour
    • 2 cups skim or 2% milk
    • 1 Tablespoon whole grain mustard
    • 3 garlic cloves, minced
    • 1 Tablespoon Italian seasoning
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon red pepper flakes (optional)
    • 1 cup sharp cheddar cheese, grated and divided
    • ½ cup parmesan cheese, grated and divided
    • 12 ounces rigatoni or penne pasta
    • 1 large head of broccoli, washed and cut into florets
    • ¼ cup panko breadcrumbs
    • 2 Tablespoons fresh parsley, chopped (for garnish)

    Instructions
     

    • Heat the olive oil in a large saucepan over medium-low heat. Add the onion and cook until onion is soft and translucent, about 10 minutes.
    • Whisk in flour and combine until a paste is formed. Pour in milk slowly and continue to whisk for another minute.
    • Stir in mustard, garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Simmer for 2-3 minutes and remove from heat. Add ⅔ cup of cheddar cheese, ¼ cup of parmesan cheese, and stir until well incorporated.
    • Preheat oven to 350 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 remaining 2 minutes.
    • Drain pasta and broccoli (but reserve 3 Tablespoons of pasta water to whisk into onion/milk mixture) and transfer into large baking dish.
    • After adding reserved pasta water to sauce, pour sauce over pasta and broccoli, and gently combine.
    • In a small bowl, mix together the breadcrumbs along with 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

    • Avoid clumps. Pour your milk in slowly and stir with a whisk to avoid clumps from developing.
    • Don't overcook your pasta. You want it to be al dente, not mushy.
    • Don't overlook the step of adding pasta water to your cheese sauce. It helps to thin it out before adding to the pasta.
    • 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. But if that doesn't bother you, freeze away!

    Nutrition

    Calories: 432kcalCarbohydrates: 60gProtein: 21gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 27mgSodium: 568mgPotassium: 648mgFiber: 5gSugar: 8gVitamin A: 1068IUVitamin C: 92mgCalcium: 424mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Vegetarian & Vegan Main Course Recipes

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    • Miso Butter Salmon (3 easy methods)
    • Gochujang Salmon (3 easy methods)
    • Mexican Pinto Beans and Rice

    Reader Interactions

    Comments

    1. Barbara Haner

      October 20, 2021 at 7:30 pm

      5 stars
      What an easy healthy recipe! Thanks!

      Reply
      • Gastronotherapy

        October 21, 2021 at 7:26 am

        You are welcome! This pasta bake makes a great weeknight dinner!

        Reply

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    MaryAnne from Gastronotherapy

    Hi, I'm MaryAnne! Gastronotherapy is where I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind.

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