Cheese and Broccoli Pasta Bake
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This Cheese and Broccoli Pasta Bake is the definition of comfort food, loaded with a rich, creamy white sauce, broccoli, and melty cheese in every bite. Perfect for weeknights, this baked pasta is simple and guaranteed to be a hit.
If you like this recipe, you’ll like my Cheese Sauce for Pasta and Broccoli Pasta! Try my Parmesan Roasted Broccoli next.
Quick Look: Cheese and Broccoli Pasta Bake
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 8 people
- Dietary: Vegetarian, can be made gluten-free
- Method: Stovetop and oven-baked
- Technique: Cook the pasta while sauteing onion in butter. Stir in flour to create a paste, then gradually whisk in milk and cream to form a smooth, creamy white sauce. Add cheeses and broccoli, combine with the pasta, and top with a breadcrumb mixture. Bake until bubbly.
- Flavor and Texture: Rich, creamy, and cheesy with a comforting white sauce base. The pasta is tender and coated in a velvety sauce, balanced by fresh broccoli and finished with a crisp, golden breadcrumb topping.
This Is The Ultimate Comfort Meal
When I need a comforting meal to bring everyone to the table, I often refer to this recipe. It is excellent for a weeknight meal or a Sunday dinner. You can assemble it a day in advance and bake and serve it the next day. It is an all-around great baked pasta meal!
- The incredibly smooth and cheesy sauce! It has just the right amount of provolone cheese with a hint of thyme and onion.
- Perfectly cooked pasta, no mushy pasta bakes here! And just the right amount of sauce.
- Delicious crispy topping with a hint of lemon to freshen and lighten your taste buds.
Everyone will love this dinner. Even the kids who think they don’t like broccoli. If you like baked pasta, you will also like this Creamy Sausage Baked Ziti “White Baked Ziti and Stuffed Lumaconi Pasta Recipe.
Made With Amore,
“Such a comforting, creamy and delicious dish! This is one of the best recipes I ever tried and my entire family raved about this!! This is a must try recipe, perfection.”
– Candice
Table of Contents
Simple Ingredients
This delicious meal comes together with only a few ingredients.
- Medium Shell Pasta: The base of the dish, perfect for holding the creamy cheese sauce.
- Broccoli Florets: The star vegetable, adding freshness, texture, and balance to the richness.
- Whole Milk & Heavy Cream: Create the rich, velvety white sauce that makes this dish so comforting.
- Mozzarella & Provolone Cheese: Melt into a gooey, cheesy sauce with the perfect stretch and flavor.
- Panko Breadcrumbs (with Parmesan): Add a golden, crispy topping that contrasts beautifully.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Add Protein: Stir in cooked chicken, diced ham, or crispy pancetta to make this pasta bake heartier and more filling. You’ll like my Baked Ham and Cheese Pasta!
- Gluten-Free Option: Use your favorite gluten-free pasta and swap the flour for a GF all-purpose blend. Use GF breadcrumbs for the topping (or just leave them off!)
- Extra Veggies: Add sauteed mushrooms, spinach, or peas for more color and flavor. Try my Creamy Pappardelle Pasta With Mushrooms!
- Different Cheeses: Switch up the flavor by using sharp cheddar, fontina, or gruyere in place of or alongside the mozzarella and provolone. If you love cheese, you’ll definitely enjoy my Easy Meatless Baked Ziti Recipe.
How To Make Cheese and Broccoli Pasta Bake
This meal comes together effortlessly for the ultimate comfort dinner. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven to 425 degrees F. Mix together the bread crumbs, lemon zest, parmigiano, and olive oil in a small bowl. Season with the salt and set aside. Cook the pasta in boiling salted water for 7 minutes, or 4 minutes under the recommended cooking time (the pasta will be firm since it will continue to cook in the oven), then reserve 1/4 cup pasta water and drain.
- Set aside. Place a medium oven and stove top safe dish over medium heat. Heat butter in pan let it brown a little. Add the chopped onion and cook over a low heat until the onion is soft, about 8 minutes. Add the flour to the onion and stir well, until you have a smooth paste.
- Slowly add the milk, whisking constantly to prevent lumps.
- Then, add the cream and thyme seasoning and keep whisking. Bring the milk mixture to a simmer, whisking often.
- Turn heat to low/simmer and whisk in the provolone and mozzarella until melted and smooth—season with salt.
- Add in the blanched pasta, reserved pasta water, and broccoli florets.
- Fold all of the ingredients together.
- Top with the breadcrumb mixture and bake until golden brown and bubbly, about 25 minutes. Sprinkle with fresh parsley and extra lemon zest. Serve warm. Mangia!
Broccoli Cheese Pasta Bake FAQs
I love the texture and flakiness of the Panko break crumb variety. Panko has a light, airy, and delicate texture that helps it crisp as it cooks. If you don’t have Panko bread crumbs, you can substitute them for regular Italian breadcrumbs.
The crunchy toppings level this dish up a notch from regular baked pasta, but you can leave it off. You will want to add a thin layer or extra cheese to form a crust on the top. If you do not add topping, the pasta will dry out on the top layer.
Store leftover baked broccoli and cheese pasta in an airtight container in the refrigerator for 3-4 days. This pasta bake is great as leftovers, and it reheats well. If you have any leftovers you can reheat them in the microwave or in the oven until it is piping hot.
Serving Suggestions
I love serving this cheese and broccoli pasta bake as a cozy, crowd-pleasing main alongside fresh dishes like a Pear Gorgonzola Salad and Italian Bread to balance the rich, creamy flavors. It also pairs beautifully with Chicken Spiedini with Lemon Garlic Butter Sauce for a more protein-forward meal. If you want to round out the table with something sweet, try finishing with Bread Pudding with Vanilla Sauce or a light Italian dessert for the perfect ending.
My Pro Tips
Recipe Tips
- For a clump-free and smooth white sauce, add the milk slowly and stir it in with a balloon whisk.
- Turn the heat to low when you add the cheese to the sauce so it doesn’t stick to the pan as it melts.
- Add pasta water to your sauce. This will help incorporate the sauce to the pasta.
- Don’t overcook the pasta. It should be just al dente. You don’t want it to turn to mush when it bakes in the oven!
- Make sure the broccoli is in small pieces. Since you aren’t cooking the broccoli ahead of time, you want the florets fairly small, so they cook until tender.
More Baked Pasta Recipes
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Cheese and Broccoli Pasta Bake
Ingredients
Topping
- ½ cup Panko breadcrumbs
- ½ teaspoon lemon zest, more for garnish
- ½ cup freshly grated parmigiano
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 tablespoon fresh chopped parsley, for garnish
Baked Pasta
- 1 pound medium shell pasta
- 1 onion, diced
- 1 ¼ teaspoons kosher salt, plus additional for the pasta water
- ¼ cup butter, ½ stick
- 1 tablespoon fresh thyme leaves
- ¼ cup all-purpose flour
- 2 ½ cups whole milk, at room temperature
- 2 cups heavy cream, at room temperature
- 1 cup grated mild provolone cheese
- 1 cup freshly grated mozzarella cheese
- 3 cups broccoli florets, cut into 1/2-inch pieces
Instructions
- Preheat the oven to 425 degrees F.
- Mix together the bread crumbs, lemon zest, parmigiano, and olive oil in a small bowl. Season with the salt and set aside.
- For the pasta: Cook the pasta in boiling salted water for 7 minutes, or 4 minutes under the recommended cooking time (the pasta will be firm since it will continue to cook in the oven), then reserve 1/4 cup pasta water and drain. Set aside.
- Place a medium oven and stove top safe dish (braiser) over medium heat*. Heat butter in pan let it brown a little. Add the chopped onion and cook over a low heat until the onion is soft, about 8 minutes. Add the flour to the onion and stir well, until you have a smooth paste. Slowly add the milk, whisking constantly to prevent lumps, then add the cream and thyme seasoning, keep whisking. Bring the milk mixture to a simmer, whisking often. Turn heat to low/simmer and whisk in the provolone and mozzarella until melted and smooth. Season with salt.
- Fold in the blanched pasta, reserved pasta water and broccoli florets. Top with the breadcrumb mixture and bake until golden brown and bubbly, about 25 minutes. Sprinkle with fresh parsley and extra lemon zest. Serve warm. Mangia!
Notes
- For a clump-free and smooth white sauce, add the milk slowly and stir it in with a balloon whisk.
- Turn the heat to low when you add the cheese to the sauce so it doesn’t stick to the pan as it melts.
- Add pasta water to your sauce. This will help incorporate the sauce to the pasta.
- Don’t overcook the pasta. It should be just al dente. You don’t want it to turn to mush when it bakes in the oven!
- Make sure the broccoli is in small pieces. Since you aren’t cooking the broccoli ahead of time, you want the florets fairly small, so they cook until tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a comforting, creamy and delicious dish! This is one of the best recipes I ever tried and my entire family raved about this!! This is a must try recipe, perfection
Thrilled you love it! Thank you!
So good! I always love a good broccoli and pasta dish and this did not disappoint. As always, thanks for the recipes!!
Super comforting and easy to make. Happy you loved it!
How do you make this delicious white sauce?
recipe linked
We just made this for a party and everyone loved it!!
A great recipe for kids too!