Cheesy Broccoli Pasta Bake Recipe

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

5 from 7 votes

Cheesy Broccoli Pasta Bake Recipe

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.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 468kcal

Author: MaryAnne

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.

Nutrition