This No-Boil Broccoli Pasta Bake is the perfect weeknight dinner when you’re craving comfort food but don’t want to spend a lot of time in the kitchen. With tender pasta, fresh broccoli, and a creamy, cheesy sauce all baked to perfection, this dish is easy to prepare and utterly satisfying. The best part? You don’t have to pre-boil the pasta, making it a super convenient and low-effort meal.
Ingredients
3 cups uncooked pasta (penne or rotini work well)
2 cups broccoli florets
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups milk
1/2 cup heavy cream
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup vegetable or chicken broth
1/2 cup breadcrumbs (optional, for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
In a large baking dish, combine the uncooked pasta, broccoli florets, mozzarella cheese, and Parmesan cheese.
In a separate bowl, whisk together the milk, heavy cream, garlic powder, onion powder, salt, pepper, and broth.
Pour the milk mixture over the pasta and broccoli, ensuring everything is evenly coated.
Cover the baking dish with aluminum foil and bake for 40 minutes, or until the pasta is tender and the broccoli is cooked through.
Optional: For a crispy topping, remove the foil, sprinkle the breadcrumbs over the top, and bake for an additional 10 minutes, or until golden and bubbly.
Remove from the oven and let cool slightly before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Variations
Protein Add-ins: If I want to make this dish heartier, I can add cooked chicken, sausage, or bacon.
Cheese Options: Swap in some cheddar, gouda, or fontina for a different cheesy flavor.
Vegetarian: The recipe is already vegetarian, but I can add more veggies like mushrooms, spinach, or bell peppers for added nutrients and flavor.
Gluten-Free: I can easily make this dish gluten-free by using gluten-free pasta.
Vegan: To make this vegan, I would use dairy-free cheese and plant-based milk (like almond or oat milk) and skip the heavy cream.
Storage/Reheating
Storage: I can store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I place the pasta bake in the oven at 350°F (175°C) for about 15-20 minutes until heated through. If I want to reheat individual portions, the microwave works fine too—just add a little splash of milk to keep it creamy.
FAQs
Can I use frozen broccoli for this recipe?
Yes! I can use frozen broccoli instead of fresh. Just make sure to thaw and drain the broccoli before adding it to the dish.
Can I make this dish ahead of time?
Absolutely! I can assemble the dish and store it covered in the fridge for up to a day before baking. When I’m ready, I just pop it in the oven and bake as directed.
Can I use a different type of pasta?
Yes! Penne or rotini are great choices, but any short pasta like fusilli or farfalle will work well too. Just ensure the pasta cooks through in the sauce.
How can I make this dish spicier?
To add a little heat, I can sprinkle some red pepper flakes into the milk mixture or use a spicy cheese like pepper jack.
Can I freeze the leftovers?
Yes, I can freeze the pasta bake for up to 3 months. To reheat, I’ll let it thaw overnight in the fridge and bake it at 350°F (175°C) until hot.
Conclusion
This No-Boil Broccoli Pasta Bake is one of those dishes that’s perfect for busy nights when I want something satisfying but don’t have a lot of time. The pasta, broccoli, and creamy sauce come together beautifully, and it’s so easy to make. Whether I’m making it for the family or for a quick solo dinner, I know it’ll be a hit!
📖 Recipe:
Print
No-Boil Broccoli Pasta Bake
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This No-Boil Broccoli Pasta Bake is an easy and comforting weeknight dinner made with uncooked pasta, fresh broccoli, and a creamy, cheesy sauce, all baked to perfection.
Ingredients
3 cups uncooked pasta (penne or rotini)
2 cups broccoli florets
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups milk
1/2 cup heavy cream
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup vegetable or chicken broth
1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the uncooked pasta, broccoli florets, mozzarella cheese, and Parmesan cheese.
- In a separate bowl, whisk together the milk, heavy cream, garlic powder, onion powder, salt, pepper, and broth.
- Pour the milk mixture over the pasta and broccoli, ensuring everything is evenly coated.
- Cover the baking dish with aluminum foil and bake for 40 minutes, or until the pasta is tender and the broccoli is cooked through.
- Optional: For a crispy topping, remove the foil, sprinkle the breadcrumbs over the top, and bake for an additional 10 minutes, or until golden and bubbly.
- Remove from the oven and let cool slightly before serving.
Notes
For a crispy topping, sprinkle breadcrumbs on top and bake uncovered.
This dish can be made ahead and stored in the fridge for up to a day before baking.
Frozen broccoli can be used instead of fresh—just thaw and drain it before using.
Make it gluten-free by using gluten-free pasta.
To make it vegan, use plant-based milk and dairy-free cheese, and skip the heavy cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
