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Broccoli and Cheese Alfredo Pasta Bake

This broccoli and cheese Alfredo pasta bake is creamy, cozy, vegetarian comfort food!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 people
Calories: 514 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 3 cups uncooked short cut pasta (I use about 8 ounces of fusilli)
  • 2 cups fresh broccoli florets
  • 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
  • 1 ¾ cups Alfredo sauce, store-bought or homemade (I use a 15 ounce jar) Tip: use extra sauce for a creamier, saucier casserole
  • 1 cup grated mozzarella cheese or 5-cheese Italian blend
  • ½ cup grated Parmesan cheese
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: additional chopped fresh basil or other herbs

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease a 2-quart baking dish.
  2. 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.
  3. Stir the basil and Alfredo sauce into the pot with the drained pasta and broccoli. Taste and season with salt and pepper, if desired.
  4. Transfer the mixture to the prepared baking dish.
  5. Cover and bake for 15-20 minutes, just until warmed through.
  6. Remove the cover, sprinkle with the mozzarella and Parmesan cheeses, and return to the oven (uncovered) until the cheese melts, about 5-10 more minutes. If you prefer the cheese brown and crisp on top, place the dish under the broiler for a couple of minutes instead.
  7. Garnish with chopped fresh herbs and serve.

Notes

  • If you like a "saucier" casserole, you'll want to add some extra Alfredo sauce to the dish. As written, the casserole isn't too wet. This is especially important if you're assembling the pasta bake in advance, since the pasta will absorb some of the sauce as it sits in the fridge.
  • Don't overcook the pasta. Boil the noodles for 1 minute shy of al dente, so that they still have a firm bite. The pasta will continue to cook in the oven.
  • Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven. Don't bake it for too long or it will dry out and the noodles will get mushy.
  • To serve a larger group, double all of the ingredients and bake the casserole in a 9 x 13-inch casserole dish.
  • Any short pasta will work in this dish. I used fusilli here, but other good options include penne, rotini, rigatoni, farfalle (bow ties), and elbows.
  • Add meat such as rotisserie chicken, Italian sausage, or shrimp.
  • Use different veggies in lieu of the broccoli, or add extra veggies to bulk up the casserole. Try frozen mixed vegetables, corn, canned or frozen green beans, drained canned diced tomatoes, steamed or parboiled cauliflower florets, drained diced pimentos, sauteed mushrooms, zucchini, spinach, onion, yellow squash, eggplant, or frozen peas.
  • Jazz up the dish and make it spicy by adding a dash of cayenne pepper to the creamy sauce, or garnish individual servings with crushed red pepper flakes.
  • Season the pasta with extra fresh herbs or dried herbs, such as parsley, thyme, rosemary, oregano, or chives.
  • Finish the casserole with a buttered breadcrumb topping before baking.

Nutrition Information

Serving 1/4 of the recipe Calories 514kcal (26%) Carbohydrates 42g (14%) Protein 21g (42%) Fat 28g (43%) Saturated Fat 15g (75%) Polyunsaturated Fat 5g Monounsaturated Fat 7g Cholesterol 104mg (35%) Sodium 1141mg (48%) Potassium 290mg (8%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 607IU (12%) Vitamin C 41mg (46%) Calcium 284mg (28%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 514

% Daily Value*

Serving 1/4 of the recipe
Calories 514kcal 26%
Carbohydrates 42g 14%
Protein 21g 42%
Fat 28g 43%
Saturated Fat 15g 75%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 7g 35%
Cholesterol 104mg 35%
Sodium 1141mg 48%
Potassium 290mg 6%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 607IU 12%
Vitamin C 41mg 46%
Calcium 284mg 28%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.