Broccoli Pasta Bake Recipe: A Quick And Easy Pasta

The Bella Vita
by The Bella Vita
6 portion
50 min

This Broccoli Pasta Bake is a very tasty and homemade first course.

The broccoli with its unique pungent flavor is sweetened by the presence of the béchamel sauce and cheese.

An oven pasta that is easy and quick to make. 100% Meatless and so delicious!

Broccoli Pasta Bake

The preparation consists of blanching the broccoli and then tossing it in a pan; in the same cooking water the pasta will be lowered and then mixed with all the other ingredients.

This will be enriched with béchamel sauce, parmesan cheese and lots of mozzarella cheese to make a super stringy dish.

A nice recipe with broccoli to make and remake many times, perfect for Sunday or a holiday, but so easy that it can be made on ordinary days as well.

Broccoli Pasta Bake

broccoli pasta bake

More bake pasta:

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broccoli pasta bake


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You can store this pasta in the refrigerator for up to two days, to reheat it you can do it in the microwave but also in the oven.

Broccoli Pasta Bake Recipe: A Quick And Easy Pasta
Recipe details
  • 6  portion
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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  • 1 Medium sized head of broccoli
  • 3 ½ Cups of pasta ( I used fusilli )
  • 3 Garlic gloves
  • 10 Cherry tomatoes
  • 3 tbsp Olive oil
  • 2 ½ cups Béchamel Sauce
  • 2 1/2 cups Mozzarella
  • A generous grating of parmesan cheese for the top
  • Salt & Pepper to taste
Béchamel Sauce
  • 2 Cups whole milk
  • ¼ Cup + 1 tbsp plain flour
  • 3 1/2 tablespoons. butter
  • Freshly grated nutmeg
  • Salt & Pepper to taste

Make the béchamel sauce.
You can also use the packaged one, but in my opinion the homemade one is definitely better; I, of course, used my recipe below
Make the broccoli
Remove the leaves from the broccoli, cut off the large central stem then divide into florets, rinse under fresh running water and allow to drain.
Boil broccoli in salted water for about 10 minutes or until softened.
In the meantime, clean the garlic from the soul ( this will serve to make the garlic more digestible) and cut it into slices.
Wash the cherry tomatoes and dry them with a cloth ( so the oil does not splatter) and cut them in half.
In a high-sided frying pan, put olive oil, when hot add garlic and lightly brown.
Add the cherry tomatoes and cook them for about 3 minutes
At this point the broccoli we boiled earlier should be ready. Using a ladle skimmer, we pass the broccoli from the pot to the pan. Add salt and pepper and stir in the cherry tomatoes and let everything cook for about 10 minutes on low heat.
Cut the mozzarella into cubes.
Cook the pasta
In the water where you blanched the broccoli, toss the pasta and let it cook (you will need to drain it very al dente; it will finish cooking in the oven). About 5 minutes before the time indicated on the package, remove the pasta.
Preheat the oven to 190C/374F.
Make the bake pasta
After draining the pasta, in the same pot. Mix the pasta with the broccoli, béchamel sauce and diced mozzarella cheese.
Gently mix everything together, and place it in a high-sided baking dish.
Add a generous grating of parmesan cheese, this will make that magnificent golden crust in the pasta.
Place the dish in the oven and cook for 20 minutes.
Serve piping hot.
  • I assure you that the garlic flavor will be very light, but if you really don't like it, instead of slicing it, leave it whole, and remove it before mixing the broccoli with the pasta.
  • Pasta: I used fusilli, but you can use any short pasta you like, remember to cook it super al dente.
The Bella Vita
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