Broccoli Pasta Bake Recipe

Cheesy broccoli pasta casserole in a baking dish.

5 from 7 votes

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.

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
½ Tablespoon Dijon mustard
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 diced into small, uniform-sized 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 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 (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.
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.

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.
Storage: Place leftovers in an airtight container in the refrigerator for up to 4 days.
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.
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.

Nutrition