Description
This No-Boil Broccoli Pasta Bake is a creamy, comforting one-pan dish where uncooked pasta cooks right in the oven with broccoli, cheese, and a savory sauce—no need to pre-boil!
Ingredients
Scale
- 12 oz (340g) uncooked pasta (penne or fusilli)
- 3 cups broccoli florets, chopped
- 3 cups milk (whole or 2%)
- 1 cup vegetable broth
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, melt the butter over medium heat. Add garlic and sauté for 1 minute. Stir in flour and cook for another minute.
- Gradually whisk in the milk and vegetable broth. Add onion powder, salt, pepper, and red pepper flakes. Cook until slightly thickened (about 3-5 minutes).
- In a large baking dish, combine uncooked pasta and chopped broccoli. Pour the warm sauce over the mixture and stir to coat.
- Sprinkle cheddar and Parmesan cheese over the top. Cover tightly with foil.
- Bake for 35-40 minutes, or until pasta is tender and the sauce is bubbling.
- Uncover, sprinkle with breadcrumbs if using, and broil for 3-5 minutes until golden brown.
- Let sit for 5-10 minutes before serving.
Notes
- Use frozen broccoli (thawed) if fresh is unavailable.
- For added protein, stir in cooked chicken or chickpeas before baking.
- Dairy-free milk and cheese can be used for a vegan version.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg
Keywords: broccoli pasta bake, no-boil pasta, vegetarian casserole, one-pan pasta, cheesy pasta bake