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A cheesy, savory broccoli cheese pasta bake made with Parmesan and Gruyere cheeses! It’s a warm and comforting casserole everyone will love.
Over the years Kim and I have made a lot of pasta recipes. We have simple ones, like our spicy fettuccine alfredo.
Of course, we also have more complicated offerings, like our ricotta spinach stuffed pasta shells.
Today, we’re sharing Kim’s broccoli cheese pasta bake. It’s a casserole that combines two flavors most people enjoy, broccoli and cheese.
It’s very similar to my cheesy pasta bake casserole that we shared back in 2019. You’ll make the pasta first.
After that, you’ll create the cheese sauce and combine everything in a casserole dish. As you can tell, it won’t be difficult to prepare.
So, shall we get started?
How to make a broccoli cheese pasta bake?
First, preheat your oven to 350 degrees F. and grease a 2.5 quart casserole dish with non-stick cooking spray.
Next, place a large pot of salted water over high heat. Bring it to a boil and toss in the pasta noodles.
Let them cook for about 5-6 minutes. Now, toss in the broccoli florets. They only need to cook for 1 minute.
Turn off the heat and drain the ingredients. Chill them with cool water and then drain again. Set the ingredients aside for now.
Afterward, place a large skillet over medium heat and melt the butter. Once it’s melted, whisk in the flour.
The flour needs to cook for about 2-3 minutes. At that point, you can whisk in the minced garlic, salt, basil, and oregano.
Reduce the heat to low and slowly add the broth and heavy cream. Whisk the liquid as it heats.
When it starts to steam, sprinkle in half of the Parmesan cheese and half of the Gruyere cheese.
Continue whisking while the cheeses melt. Otherwise, they’ll stick and burn. Once both the cheeses melt, turn off the heat.
Then, transfer the broccoli and pasta to the casserole dish. Pour the cheese sauce over the pasta and veggies.
Stir the mixture to combine everything. Sprinkle the remaining cheeses over the mixture.
Place the dish into the oven to bake for 20-25 minutes or until the cheese on top is golden brown and edges of the casserole are bubbling.
Last, remove the cheesy broccoli casserole from the oven and let it cool for about 10 minutes before serving.
That’s it, your broccoli cheese pasta bake is done! Kim and I hope you enjoy it and wish you all the best 🙂
Recipe Tips and FAQ’s:
- Want to add meat to the dish? I recommend cooked chicken (like leftover rotisserie chicken) or cooked ham.
- If you’re using frozen broccoli, then do NOT add it to the boiling pasta. Simply thaw it out under cold water then continue the recipe as it’s written.
- You can skip the baking step if you wish. Once the pasta and veggies are drained, return them to the pot. Make the cheese sauce as it’s written. Now, combine the pasta, veggies, and cheese sauce in the pot. Reheat the pasta and veggies over low heat. Sprinkle the remaining cheese over the hot pasta and serve.
Absolutely. When properly stored in your freezer, the cooked dish should hold for up to 2 months. Just remember to thaw it in your fridge before reheating it in your oven at 350 degrees F.
How long will broccoli cheese pasta last?
If it’s sealed in an air tight container with a lid, it should last for 3 days in your fridge.
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- 8 Ounces Penne Pasta, (or other short pasta, uncooked)
- 4 Cups Broccoli Florets
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons All-purpose Flour
- 2 Tablespoons Garlic, pressed or minced (2 large garlic cloves)
- 1 Teaspoon Salt
- ½ Teaspoon Basil
- ½ Teaspoon Oregano
- 1 Cup Heavy Cream
- 1 Cup Chicken Broth
- 1 Cup Gruyere Cheese, shredded and divided
- 1 Cup Parmesan Cheese, shredded off the block and divided
Preheat the oven to 350°F, and lightly grease a 2.5 quart baking dish. Set aside.
Bring a large pot of salted water to a boil, and cook the pasta for 5 to 6 minutes. Add the broccoli florets and cook for an additional 30 seconds to 1 minute. The pasta should be al dente, and the broccoli should be lightly blanched.
Drain the pasta and broccoli, rinse under cold water, and set aside. In a large skillet over medium heat, melt the butter. Whisk in the flour, and cook for 2 to 3 minutes, then add the garlic, salt, basil, and oregano. Whisk to combine.
Adjust the heat to low. While continuing to whisk, slowly pour in the heavy cream and broth. Continue whisking until wisps of steam begin to rise from the liquid. Add half the Gruyere and half the Parmesan cheese a little at a time, whisking between each additional until the cheese is melted. Remove from heat.
Transfer the pasta, broccoli, and sauce to the prepared baking dish. Stir to combine. Top with the remaining cheese. Bake for 20 to 25 minutes or until the cheese is golden brown and the sauce is bubbling around the edges.
Remove from the oven and allow to cool for 10 minutes before serving. Store leftovers in the refrigerator for up to 3 days in a sealed container.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-cup of the broccoli cheese pasta bake. Actual calories will vary. For more information and tips, please refer to the post.
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Nutrition Information:Yield: 6 Serving Size: 1 Cup
Amount Per Serving: Calories: 413Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 84mgSodium: 910mgCarbohydrates: 24gFiber: 4gSugar: 3gProtein: 16g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.