Broccoli and Cheese Alfredo Pasta Bake

Square overhead shot of broccoli Alfredo pasta bake in a white casserole dish.

Broccoli and Cheese Alfredo Pasta Bake

This creamy broccoli and cheese Alfredo pasta bake is cozy comfort food with just a handful of simple ingredients. Perfect for easy weeknight dinners!

Course Dinner

Cuisine American, Italian

Keyword alfredo pasta bake, broccoli alfredo pasta bake, one pot broccoli alfredo pasta, quick and easy broccoli alfredo, vegetarian alfredo pasta bake

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 601kcal

Author Blair Lonergan

Equipment

2-quart baking dish

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.

Video

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 9x13-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