Whenever Sunday afternoon rolled around, I’d drift into the kitchen, drawn by the familiar hum of my mom as she stirred that creamy sauce. She’d whistle a tune I couldn’t name, but it felt like home. The garlic and melting cheese filled the air, and the broccoli’s bright green would pop against the steaming penne pasta. That’s how our mini weekend celebrations began; no fancy china required, just plates piled high with comforting goodness.
Years later, I still chase that feeling—simple, homemade, and utterly satisfying. This pasta bake is more than just a recipe; it’s a habit I slip into whenever I need a hug on a plate. It’s kid-friendly, crowd-pleasing, and yet offers room for creativity if you want to toss in extra veggies or some leftover chicken from last night’s roast.
Why You’ll Love It
This bake strikes a rare balance: it feels indulgent without leaving you groggy afterward. The velvety sauce wraps around every piece of pasta, while the broccoli gives it a fresh twist. Then there’s that crisp breadcrumb topping—like the little drumroll before the first bite. You know what makes it even better? Leftovers taste just as dreamy, so you get bonus meals without extra fuss.
Whether you’re serving picky kids or hosting your best pals for a casual dinner, this dish slides onto the table with zero theatrics and maximum flavor. There’s a reason Italian-American home cooks have been tossing this together for decades. It’s reliable, forgiving, and frankly, makes you look like a kitchen wizard.
Timing and Servings
- Prep Time: 20 minutes (chopping, measuring, daydreaming)
- Cook Time: 35 minutes (pasta, sauce, bake)
- Total Time: 55 minutes—just under an hour
- Serves: 6 generous portions; doubles easily for a crowd
Ingredients
- 12 ounces penne or fusilli pasta
- 4 cups broccoli florets (about 1 large head)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper, to taste
- ½ cup breadcrumbs
- 2 tablespoons melted butter
Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente—check your package’s timing. With 2 minutes left, toss in the broccoli florets so they steam alongside the pasta.
- Drain both pasta and broccoli. This trick saves you from washing another pot, which always feels like a win.
- In the same pot or a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic for another minute, then sprinkle in the flour. Keep stirring for 2 minutes to form a light roux—your base for a silky sauce.
- Gradually whisk in milk and cream, scraping up any browned bits stuck to the bottom. Continue whisking until the sauce thickens, about 5–7 minutes.
- Season with basil, oregano, salt, and pepper. Remove from heat and fold in the Parmesan cheese until melted and smooth.
- Stir the cooked pasta and broccoli into the sauce, ensuring every piece is coated.
- Transfer the mixture to your baking dish and scatter mozzarella evenly on top.
- Mix breadcrumbs with melted butter and sprinkle over the cheese layer for that golden crunch.
- Bake for 20–25 minutes, or until the topping is bubbly and lightly browned. Let rest for 5 minutes before serving—this keeps the slices saucy and neat.
Variations
- Protein boost: Toss in shredded rotisserie chicken, crumbled bacon, or sliced Italian sausage before baking.
- Veggie swap: Swap broccoli for cauliflower, baby spinach, or mix in diced bell peppers and mushrooms.
- Cheese twist: Use sharp cheddar, Gruyère, or even smoked mozzarella for new layers of flavor.
- Dairy-free: Choose oat or almond milk plus a plant-based cheese blend—just watch cooking times as they can vary.
- Spicy kick: Add a pinch of red pepper flakes or drizzle in a few dashes of hot sauce to the sauce.
- Mediterranean style: Stir in artichoke hearts, sun-dried tomatoes, and a sprinkle of feta just before baking.
Storage & Reheating Tips
Leftovers keep well in an airtight container in the fridge for up to 3 days. Warm a portion with a light cover of foil in a 350°F oven for 10 minutes, or zap it in the microwave with a damp paper towel on top to retain moisture.
Going freezer-friendly? Assemble everything in your baking dish, skip the bake step, wrap tightly in foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake until bubbly—usually 25–30 minutes from fridge-cold.
FAQs
Can I use gluten-free pasta?
Sure thing. Just pick a sturdy variety and watch the cooking time—some can turn mushy if overdone.
Is it possible to prep this ahead?
Absolutely. Mix everything in the dish, cover, and refrigerate for up to 24 hours. Bake a few extra minutes if it’s coming straight from the fridge.
Do I have to add breadcrumbs?
Not at all. Skip them for a pure cheese crust, or swap crumbs for an extra ½ cup of shredded cheese if you like it gooey.
How can I keep the broccoli bright green?
Blanch it in pasta water and shock in ice water to lock in color and crispness. But adding it in the final boil works just fine if you’re in a hurry.
What’s the best cheese for melting?
Mozzarella is classic, but young Fontina or Monterey Jack melt beautifully and give a creamier texture.
Conclusion
This creamy broccoli pasta bake is the kind of dish that feels both nostalgic and fresh—perfect for busy weeknights or laid-back weekend feasts. You’ll find the steps forgiving, the flavors familiar, and the clean-up minimal. So go ahead: pick up that wooden spoon, dust off your favorite baking dish, and treat yourself to a meal that warms more than just your belly.
Creamy Broccoli Pasta Bake
Ingredients
- 12 oz pasta penne or fusilli recommended
- 4 cups broccoli florets
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Add the broccoli florets to the boiling pasta water during the last 2 minutes of cooking. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Sprinkle the flour over the onions and garlic, stirring continuously for 2 minutes to create a roux.
- Slowly whisk in the milk and heavy cream, making sure there are no lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
- Add the dried basil, dried oregano, salt, and pepper to the sauce. Stir in the Parmesan cheese until melted and well combined.
- Combine the cooked pasta and broccoli with the sauce, mixing until everything is evenly coated.
- Transfer the mixture into a greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- In a small bowl, combine the breadcrumbs with melted butter and sprinkle over the mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
- Allow to cool for a few minutes before serving.
