Description
A creamy, cheesy pasta bake with tender broccoli florets that requires no pre-cooking of the pasta – just layer the ingredients and let the oven do all the work for an easy, comforting meal!
Ingredients
Scale
- 12 oz uncooked penne or rotini pasta
- 4 cups broccoli florets (about 1 medium head)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (15 oz) jar Alfredo sauce
- 2 cups milk
- 1 cup chicken or vegetable broth
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried mustard
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread uncooked pasta evenly in dish. Top with broccoli florets.
- In bowl, whisk together Alfredo sauce, milk, broth, and seasonings. Pour evenly over pasta.
- Sprinkle with cheddar and mozzarella cheeses. Top with Parmesan and breadcrumbs if using.
- Cover tightly with foil and bake 40 minutes.
- Uncover and bake 15-20 more minutes until pasta is tender and top is golden.
- Let stand 10 minutes before serving (sauce will thicken as it cools slightly).
Notes
- For extra protein, add 2 cups diced cooked chicken with the broccoli
- Substitute cauliflower or add mushrooms for different veggies
- Can assemble 1 day ahead – add 10 minutes baking time
- Leftovers reheat well with a splash of milk
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 55mg