This cheesy broccoli pasta is a dump & bake recipe made entirely in the oven! It's made with simple pantry staples and ready in just about 30 minutes.
If you're looking for a cheesy, comforting dinner that requires minimal active time, this Baked Cheesy Pasta is the dish for you! I throw in broccoli florets for color and fiber, giving this a Broccoli Cheddar Casserole feel.
The pasta cooks completely in the oven and is topped with shredded cheese, which results in a creamy cheese sauce similar to a lighter version of alfredo.
This is one of my many dump & bake casseroles. Check those out if you're looking for more hands-free recipes like this!
Jump to:
Why this recipe works
- The pasta cooks completely in the oven in just 20-25 minutes!
- You can make the sauce as rich and creamy as you like. I use half & half as the base of the cream sauce, but for an even richer alfredo-style sauce I found that cream also works.
- This is a great meal starter. I serve it with sliced veggie Italian sausage or panko breaded tofu for a well-rounded meal.
Ingredients and substitutions
- Pasta: I tested this recipe with a few different types of pasta. The recipe is written for medium pasta like bowtie, penne, or corkscrew. It also works with small shapes like orzo, which cook in only 15-20 minutes.
- Half & half: I tested this recipe with all water, half & half, and heavy cream. I found half & half to be a nice in between, giving a creamy base to the pasta without making it too rich. That being said, heavy cream works well if you want a very creamy sauce.
- Broccoli: One large crown of broccoli. If using frozen broccoli, first thaw it completely, then add it at the same time as the cheese or it will overcook.
- Shredded cheese: I love the "Alpine blend" cheese at my grocery store (Kroger), which I also use in my lentil mushroom casserole. It is a blend of gruyere and Swiss cheeses. However, any type of meltable cheese works like white cheddar, cheddar, or mozzarella.
Step-by-step instructions
- Bring water to a boil in a kettle or on the stovetop. Meanwhile, to an 8x8-inch baking dish add the pasta, Cajun seasoning, butter, half and half, and salt. Carefully stir in the boiling water. Top with the broccoli florets.
- Cover tightly with foil, an oven-safe lid, or an upside-down sheet pan. Bake at 400F for 20 minutes. Check for doneness, adding 5-10 minutes as needed. Cook time may vary between 20-25 minutes based on pasta shape.
- Once the pasta is al dente, stir in the cheese. Return to the oven to melt the cheese completely, another 5 minutes.
- At this point, the pasta is ready. Optionally, you can add more cheese on top and bake for another 5 minutes, then broil for a minute for a bubbly cheesy topping.
Cassidy's top tips
- Don't have a kettle? Bring the water to a boil on the stovetop instead. Cover the pot with a lid to speed up the process.
- To make this recipe vegan/dairy-free, replace the half & half with an equal amount of cashew cream. Replace the cheese with your favorite dairy-free shreds. Or check out my vegan broccoli mac and cheese recipe instead.
- If doubling the recipe, add at least 10 minutes of cooking time and bake in a 9x13-inch baking dish.
FAQ
Storage tips
- Reheating: Reheats well in the microwave. If reheating in the oven, cover tightly and bake at 325F until heated through, about 20 minutes.
- Freezing: I haven't tried freezing this recipe but have had success with freezing pasta in the past. I recommend letting it cool completely before freezing. Let thaw overnight in the fridge.
More recipes like this
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Baked Cheesy Pasta with Broccoli
Any medium pasta shape works for this cheesy baked pasta, which cooks completely in the oven. Only a few minutes of prep time required!
Equipment
- 8x8-inch baking dish
Ingredients
- 2 cups water
- 8 ounces rotini, penne, or other medium pasta shape
- ½ cup half and half or cream; see note #1
- 1 tablespoon butter
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
- 1 large broccoli crown sliced into florets
- 1 cup shredded cheese see note #2
- zest of a lemon
Instructions
- Preheat the oven to 400F. Bring water to a boil in a kettle or on the stovetop.
- To an 8x8-inch baking dish add the pasta, half & half, butter, Cajun seasoning, salt, and freshly ground black pepper, to taste. Carefully stir in the boiling water. Top with the broccoli florets.
- Cover tightly with foil, an oven-safe lid, or an upside-down sheet pan. Bake at 400F for 20 minutes. Check for doneness. The pasta is ready when al dente. If needed, add an extra 5-10 minutes, as I have found that cook time varies based on type of pasta.
- Once the pasta is al dente, stir in the cheese and lemon zest. Return to the oven and bake uncovered to melt the cheese completely, another 5 minutes. Remove from the oven and stir. At this point, the pasta is ready.
- Optionally, you can add more cheese on top and bake for another 5 minutes, then broil for a minute for a bubbly cheesy topping.
Video
Notes
- Half and half: I tested this recipe with half & half and heavy cream. Cream makes the pasta ultra rich and delicious, which half & half creates a cheesy sauce that is on the lighter (but still rich) side. Either works here.
- Cheese: I like using "Alpine blend" which is a mix of Swiss and Gruyere cheeses, but shredded Mozzarella or shredded cheddar also work well. I recommend using thick cut cheese over thinly shredded cheese as it tends to melt better.
- To double the recipe: Double all ingredients and cook in a 9x13-inch baking dish. Check the pasta for doneness after 25 minutes, adding an additional 10 minutes as needed.
- Reheating: Reheats well in the microwave. If reheating in the oven, cover tightly and bake at 325F until heated through, about 20 minutes.
Nutrition
Calories: 361kcalCarbohydrates: 45gProtein: 15gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 40mgSodium: 518mgPotassium: 209mgFiber: 2gSugar: 3gVitamin A: 647IUVitamin C: 3mgCalcium: 193mgIron: 1mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Kim says
Can this be made with gluten free brown rice pasta?
Cassidy Reeser, MS, RD says
If it's a brand that is cooked like standard pasta (in boiling water) it should work. I know some GF pastas are cooked a bit differently. I would just check the pasta at 15 minutes in case it cooks more quickly.