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
