Best 9 Broccoli Pasta Bake Recipes

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Embark on a culinary journey with our delightful Broccoli Pasta Bake, a symphony of flavors that will tantalize your taste buds. This delectable dish seamlessly blends the wholesome goodness of broccoli with the comforting embrace of pasta, creating a harmonious union that satisfies both body and soul. As you delve into this culinary masterpiece, you'll encounter a medley of tantalizing recipes, each offering a unique twist on this classic dish. From the traditional baked version to its creamy and cheesy incarnations, every recipe promises an explosion of flavors that will leave you craving for more. Whether you're a seasoned cook or a novice in the kitchen, our Broccoli Pasta Bake collection caters to all skill levels, ensuring a delightful culinary experience for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA BROCCOLI BAKE



Pasta Broccoli Bake image

A quick to prepare casserole with broccoli and a flavorful cheese sauce. You will love the fact that you might already have all the ingredients needed for this recipe in your house.

Provided by Donna

Categories     Side Dish

Yield 9

Number Of Ingredients 14

1 (8 ounce) package fusilli pasta
1 tablespoon olive oil
2 teaspoons salt
⅓ cup butter
⅓ cup all-purpose flour
3 cups milk
¾ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon garlic salt
⅛ teaspoon ground nutmeg
⅛ teaspoon dried thyme
1 ½ cups shredded sharp Cheddar cheese
1 ½ pounds fresh broccoli, cooked
¾ cup shredded Swiss cheese

Steps:

  • In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
  • Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
  • Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
  • Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 32.1 g, Cholesterol 62.9 mg, Fat 22.7 g, Fiber 2.9 g, Protein 19.3 g, SaturatedFat 13.3 g, Sodium 1246.2 mg, Sugar 6.1 g

CREAMY CHICKEN, PASTA AND BROCCOLI BAKE



Creamy Chicken, Pasta and Broccoli Bake image

A tasty one dish meal from Kraft. They kept it quite light, and it's still creamy and comforting. You can use any shaped pasta and try to go for the high fibre ones. Smart Pasta has the most fibre, but you can use whole wheat or whatever your favourite is. I listed whole wheat so the nutritional count would be better and Zaar doesn't accept Smart Pasta. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 1/2 cups whole wheat rotini pasta, uncooked
3 cups fresh broccoli florets
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1/2 cup low sodium chicken broth
1/4 cup light cream cheese spread
3/4 cup part-skim mozzarella cheese, shredded, divided
2 tablespoons lowfat parmesan cheese, grated

Steps:

  • Heat oven to 350°F Cook pasta as per package directions, adding broccoli for the last 3 minutes.
  • Meanwhile, heat large nonstick frying pan on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until melted. Remove from heat and stir in 1/2 cup mozzarella.
  • Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8 inch square baking dish; cover.
  • Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes.

BROCCOLI AND BACON PASTA BAKE



Broccoli and Bacon Pasta Bake image

A delicious and tasy mid-week meal. Sourced from taste.com.au but I have used cheese sauce to bind it rather than their suggestion of 1 cup cream and 2 eggs beaten togetherTo me that sounded rather too rich and fat ladden.

Provided by Kiwi Kathy

Categories     Vegetable

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

300 g pasta shells
2 teaspoons olive oil
4 slices bacon, chopped
1 onion, small and chopped
350 g broccoli
1 cup peas, frozen
1 1/2 cups cheese sauce
50 g cheese, grated for garnish

Steps:

  • Preheat oven to 180C.
  • Cook pasta according to the directions on the packet. Drain and return to pan.
  • Heat the oil in a frying pan over a medium heat. Add the bacon and onion and cook until soft and lightly browned.
  • Break the broccoli into small florets. Cook the broccoli and peas in a steamer until tender.
  • Gently mix together the broccoli, bacon, onion, peas and cheese sauce. Spread into a 2 litre ovenproof dish . Sprinkle with cheese. Bake until golden. About 15 - 20 minutes.
  • Serve with mashed potatoes and a salad if desired.

CHICKEN AND BROCCOLI PASTA BAKE



Chicken and Broccoli Pasta Bake image

Nice hearty meal that doesn't take a great deal to prepare. Fills you up and is excellent for diabetics. Use a ready-made barbecue chicken to make it easier.

Provided by Susie T

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups spiral shaped pasta
1 head broccoli, cut into florets
1 small onion, finely chopped
2 cups shredded cooked chicken
1 cup reduced-fat sour cream
1/2 cup skim milk
1 (60 g) packet lite cream of chicken soup mix
1/2 cup low-fat tasty cheese, grated
salt and pepper

Steps:

  • Preheat oven to 180 degrees C.
  • Lightly spray olive oil over baking dish.
  • Place pasta in a pot of boiling water and cook as per packet instructions.
  • Drain well.
  • Combine pasta, broccoli, onion and chicken and place in the baking dish.
  • Mix together sour cream, milk, soup mix and salt and pepper if desired and pour over the pasta.
  • Sprinkle cheese over top and bake for about 25 minutes or until golden in colour.

PASTA BAKE WITH SAUSAGE, BROCCOLI AND BEANS



Pasta Bake With Sausage, Broccoli and Beans image

Have your pasta and eat it too! This revamped recipe from Cook Yourself Thin makes sure you get all the flavor without the fat and calories! 529 calories per serving

Provided by Mommy Diva

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 teaspoon salt
1 large head of broccoli, about 1 1/2 pounds, cut into small florets
3 garlic cloves, peeled
3/4 lb rigatoni pasta
1 tablespoon olive oil, plus more for pan
1 lb italian-style turkey sausage, with fennel (removed from casing if uncooked or thinly sliced if precooked)
1 (15 ounce) can great northern beans, rinsed and drained (1 can cannellini beans can be used)
2/3 lb skim mozzarella cheese, grated, 1/4 cup reserved
3/4 cup skim milk ricotta cheese
1/2 cup chicken stock
1/2 cup pecorino romano cheese, finely grated, 1/4 cup reserved
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons breadcrumbs
1 tablespoon olive oil

Steps:

  • Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish.
  • In a separate pot, bring water to a boil and add 1/2 teaspoon of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm.
  • Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 tablespoons. Discard the garlic.
  • Toss drained pasta with sausage mixture. Add beans, stock, 3/4 cup of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 cup of grated cheese and 1/4 cup mozzarella cheese, and drizzle with olive oil.
  • If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator.
  • Bake for 25 minutes, until heated through and crusty on top.

BROCCOLI PASTA BAKE



Broccoli Pasta Bake image

"I came up with this recipe in the middle of broccoli season, using ingredients I had on hand," writes Evelyn Peterson of Corvallis, Montana. "My family loves this light and pleasing casserole."

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

12 ounces uncooked spaghetti
8 cups chopped fresh broccoli
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/4 cup fat-free milk
2 cups sliced fresh mushrooms
1 medium onion, finely chopped
1 can (8 ounces) whole water chestnuts, drained, halved and thinly sliced
1 can (3.8 ounces) sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded reduced-fat cheddar cheese, divided
1/4 cup sunflower kernels

Steps:

  • Cook spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain., In a large bowl, combine soup and milk. Add the mushrooms, onion, water chestnuts, olives, salt, pepper and 1 cup cheese. Stir in spaghetti and broccoli. , Transfer to a 13x9-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 369 calories, Fat 12g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 942mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 17g protein.

ITALIAN BROCCOLI AND SALMON PASTA BAKE



ITALIAN BROCCOLI AND SALMON PASTA BAKE image

Categories     Fish     Pasta     Dinner

Yield 4

Number Of Ingredients 12

250g penne
300g broccoli, cut into large florets
25g butter
25g plain flour
600ml milk
100g mascarpone (not used)
8 sundried tomatoes (preserved in olive oil), drained and thickly sliced (not used)
2 tbsp small capers
8 anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
50g mature cheddar, finely grated

Steps:

  • Boil pasta for 6 minutes. Add broccoli florets for 4 minutes or until almost tender. Make the white sauce. Add the capers and anchovy fillets and basil. Drain the pasta. Add the white sauce and season well. Place small pieces of salmon in a greased baking tin. Pour over the white sauce mix. Top with grated cheese. Bake for 30mins

CHICKEN BROCCOLI PASTA BAKE



Chicken Broccoli Pasta Bake image

Make and share this Chicken Broccoli Pasta Bake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 ounces cooked penne pasta
salt and pepper
3 cups steamed broccoli (don't overcook the broccoli cook only until firm-soft)
3 tablespoons butter
1 cup onion, chopped
3 -4 garlic cloves, fresh minced or chopped (or more or less to suit taste)
3 tablespoons flour
1 teaspoon dried thyme
1 1/2 cups good quality chicken broth
1 1/2 cups half-and-half cream or 1 1/2 cups milk
1/4 cup grated parmesan cheese
1 bay leaf
1 lb chicken breast, cut in small pieces or strips (uncooked)
1/8 teaspoon nutmeg
2 tablespoons chopped fresh parsley
1/2 cup cottage cheese
1/4 cup grated parmesan cheese

Steps:

  • Set oven to 350 degrees.
  • Butter an 11 x 8-inch baking pan or a casserole dish.
  • In a large bowl, toss together the steamed broccoli and the cooked pasta.
  • In a heavy-bottomed saucepan, heat the butter over medium heat.
  • Add in the onion; cook for about 3 minutes, or until softened.
  • Stir in the garlic and flour; cook for 1 minute.
  • Stir in thyme, then slowly whisk in the chicken broth and the half and half cream (or milk); add in the bay leaf and the 1/4 cup Parmesan cheese, bring to a medium boil, reduce heat; cook gently for 6-7 minutes, until mixture is thickened.
  • Add in the chicken pieces; cook for 2-3 minutes, until chicken is barely cooked through.
  • Remove from heat, season with salt, pepper and nutmeg.
  • Add the mixture to the bowl with the pasta/broccoli mixture, add in the chopped parsley; stir until mixed.
  • Transfer to prepared greased baking dish or casserole dish.
  • Dot with the cottage cheese.
  • Sprinkle with grated Parmesan cheese.
  • Bake for 20 minutes, or until heated through, and the top is lightly browned.

BROCCOLI & BACON PASTA BAKE



Broccoli & Bacon Pasta Bake image

Make and share this Broccoli & Bacon Pasta Bake recipe from Food.com.

Provided by English_Rose

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

11 ounces pasta shells
2 teaspoons olive oil
4 slices bacon, chopped
1 small onion, chopped
12 ounces broccoli
5 ounces frozen peas
1 cup cream
2 eggs
4 1/2 ounces cheddar cheese, grated

Steps:

  • Preheat oven to 350°F
  • Cook the pasta according to the packet instructions. Drain, return to the pan.
  • Meanwhile, heat the oil in a frying pan over a medium heat. Add the bacon and onion, and cook, until soft and lightly browned.
  • Break the broccoli into small florets. Cook the broccoli and peas in a steamer or in the microwave until tender.
  • Use a fork to mix the cream and eggs together in a jug.
  • Add bacon, onion, broccoli, peas and the cream along with 2oz of the cheddar to the pasta. Stir.
  • Spoon into an ovenproof dish. Sprinkle remaining cheddar. Bake until golden.

Tips:

  • Use fresh broccoli: Fresh broccoli florets have a vibrant green color and a crisp texture. Avoid using frozen broccoli, as it can be limp and watery.
  • Cook the pasta al dente: Al dente pasta is slightly firm to the bite and will hold its shape better in the casserole.
  • Don't overcook the broccoli: Broccoli should be cooked until it is tender-crisp. Overcooked broccoli will be mushy and lose its flavor.
  • Use a good quality cheese: The cheese is one of the main ingredients in this casserole, so it's important to use a cheese that you like. A sharp cheddar or Parmesan cheese will give the casserole a lot of flavor.
  • Season the casserole well: Don't be afraid to season the casserole with salt and pepper. This will help to bring out the flavors of the other ingredients.
  • Serve the casserole hot: This casserole is best served hot out of the oven. It can be reheated, but it won't be as good as when it's freshly made.

Conclusion:

Broccoli pasta bake is a delicious and easy-to-make casserole that is perfect for a weeknight meal. It's packed with fresh broccoli, pasta, cheese, and Italian seasoning. The casserole is also a great way to use up leftover broccoli. Serve it with a side salad or some crusty bread for a complete meal.

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