This creamy broccoli Alfredo pasta bake is comfort food at its finest. With just a handful of simple ingredients and about 20 minutes of prep, you’ll have a bubbly, cheesy casserole the whole family will love.
My chicken Alfredo pasta casserole is perfect if you want to add some protein. You might also love broccoli mac and cheese for another easy, cheesy dinner. Find more favorites in my Best Pasta Bake Recipes.
Table of Contents
Before You Get Started
A few quick tips to make sure your pasta bake turns out perfectly creamy every time:
- Don’t overcook the pasta. Boil the noodles for 1 minute shy of al dente so they still have a firm bite. The pasta will continue to cook in the oven.
- Bake just until heated through. All of the ingredients are already cooked, so you only need to warm everything in the oven. Don’t overbake or the noodles will get mushy.
- Use fresh broccoli for best results. Fresh florets cook right in the pasta water and hold their texture well. Frozen broccoli works too, but thaw and drain it first to avoid excess moisture.
How to Make Baked Broccoli Alfredo Pasta
This cheesy casserole comes together quickly and easily. Here’s how to get it on the table:
Step 1: Cook the Pasta and Broccoli
Bring a large pot of well-salted water to a boil. Add the pasta and cook for 1 minute less than the package directions for al dente.
During the final 3 minutes of cooking, add the broccoli florets right into the pot with the pasta. This saves time and dishes! Drain everything well.
Step 2: Mix in the Sauce
Return the drained pasta and broccoli to the pot. Stir in the fresh basil and Alfredo sauce until everything is evenly coated.
Taste and season with salt and pepper as needed.
** Improve Your Alfredo: Want to jazz up a jar of store-bought Alfredo? Add extra garlic, a pinch of Italian seasoning, or a spoonful of sour cream for richer flavor.
Step 3: Assemble
Transfer the pasta mixture to a greased 2-quart baking dish and spread it into an even layer.
Sprinkle the mozzarella and Parmesan cheeses over the top.
Step 4: Bake
Bake uncovered at 350°F for 25-30 minutes, just until warmed through and the cheese is melted and bubbly.
For a golden, crispy cheese topping, place the dish under the broiler for the final 2-3 minutes. Keep a close eye on it so it doesn’t burn!
Step 5: Garnish and Serve
Sprinkle with additional chopped fresh basil or parsley if desired. Serve warm and enjoy!
Easy Customizations
This pasta bake is flexible and easy to adapt to your preferences:
Switch up the pasta. I used rotini here, but any short cut pasta works well. Try penne, fusilli, rigatoni, farfalle (bow ties), or elbows.
Add protein. Toss in shredded rotisserie chicken, cooked Italian sausage, or sautéed shrimp to make it a heartier meal.
For a full chicken Alfredo version, try my Dump-and-Bake Chicken Alfredo Pasta Casserole.
Use different vegetables. Swap the broccoli for cauliflower, spinach, frozen peas, or sautéed mushrooms. You can also add extra veggies to bulk up the dish.
Make it spicy. Add a dash of cayenne pepper to the sauce or top individual servings with crushed red pepper flakes.
Try a breadcrumb topping. Sprinkle buttered breadcrumbs over the cheese before the final bake for extra crunch.
What to Serve with Broccoli Alfredo Pasta
Round out this cozy pasta dinner with a few simple sides:
Bread:
Salad:
- Green Salad with Red Wine Vinaigrette or Dijon Vinaigrette
- Southern Caesar Salad
- Apple Fennel Slaw
Vegetables:
Make Ahead and Storage
Make Ahead: This is an ideal prep-ahead meal for busy nights. Assemble the casserole (without the cheese topping), wrap tightly, and refrigerate for up to 2 days. When ready to bake, let the dish sit at room temperature for 30 minutes before putting it in the oven.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat covered in a 350°F oven for about 20 minutes, or microwave individual portions for 30 seconds to 1 minute.
Freezing: I don’t recommend freezing this casserole. Dairy-based Alfredo sauce tends to separate when thawed, resulting in a grainy texture.
Frequently Asked Questions
Do you cook the noodles before adding them to the casserole?
Yes! This recipe calls for boiling the pasta before assembling the casserole. The baking time is shorter since you’re just heating everything through, and this ensures the pasta is cooked perfectly without getting overdone.
Can I use frozen broccoli instead of fresh?
Absolutely. Thaw and drain frozen broccoli well before adding it to the pasta. Skip the step of cooking it in the boiling water since it’s already tender.
What’s the best cheese for this Alfredo pasta bake?
Shredded mozzarella or a 5-cheese Italian blend (with mozzarella, provolone, parmesan, asiago, and romano) works beautifully here. The grated Parmesan adds extra flavor and helps the cheese topping brown nicely.
More Cheesy Pasta Bakes to Try
Did you make this recipe?
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Watch How to Make It
Broccoli and Cheese Alfredo Pasta Bake
Equipment
Ingredients
- 8 ounces uncooked short cut pasta (I use rotini)
- 2 cups fresh broccoli florets
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- 1 (22 ounce) jar Alfredo sauce, store-bought or homemade (about 2 ½ cups)
- 1 cup grated mozzarella cheese or Italian cheese blend
- 2 tablespoons grated Parmesan cheese
- Kosher salt and ground black pepper, to taste
- Optional garnish: additional chopped fresh basil or other herbs
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish.
- Cook the pasta in a large pot of well-salted boiling water for 1 minute less than the package directions for al dente. During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain.
- Stir the basil and Alfredo sauce into the pot with the drained pasta and broccoli. Taste and season with salt and pepper as needed.
- Transfer the mixture to the prepared baking dish.
- Top with the shredded Italian cheese blend and Parmesan.
- Bake, uncovered, for 25-30 minutes, just until warmed through and the cheese melts on top. If you prefer the cheese brown and crisp on top, place the dish under the broiler for a couple of minutes at the end (keep a close eye on it so that it doesn't burn).
- Garnish with chopped fresh herbs and serve.
Notes
- Don’t overcook the pasta. Boil 1 minute shy of al dente since it continues cooking in the oven.
- Fresh broccoli is best, but frozen works too. Thaw and drain frozen broccoli first, and skip cooking it in the pasta water.
- To double the recipe, use a 9×13-inch baking dish and add a few extra minutes of baking time.
- Add protein like rotisserie chicken, Italian sausage, or shrimp for a heartier meal.
- Storage: Refrigerate leftovers for 3-4 days. Do not freeze (the sauce will separate).
Nutrition
Originally published in October, 2022, this post was updated in January, 2026.
Recipes are for family size..need for 2 people . Help to cut GF recipes in 1/2.
Thank You
❤️ Shirley
Hi Shirley! You can always adjust the serving size in the recipe card to get accurate measurements. Unfortunately, it’s difficult to reduce a lot of bakes and casseroles for smaller portions, but they do store and reheat well to enjoy later!