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Cheesy Broccoli Alfredo Pasta Bake

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Pasta
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 12 ounces penne or rotini pasta
  • 3 cups broccoli florets, lightly steamed
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg (optional)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup breadcrumbs (optional, for topping)
  • 1 tablespoon olive oil (if using breadcrumbs)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook pasta according to package instructions until al dente. Drain and set aside.
  • Lightly steam broccoli florets until just tender.
  • In a large skillet, melt butter over medium heat and sauté garlic until fragrant, about 1 minute.
  • Add heavy cream and bring to a gentle simmer.
  • Stir in Parmesan cheese, salt, black pepper, and nutmeg until the sauce is smooth and thickened.
  • Add the cooked pasta and steamed broccoli to the sauce, mixing until evenly coated.
  • Transfer the pasta and sauce mixture to a greased 9x13-inch baking dish.
  • Sprinkle shredded mozzarella evenly over the top.
  • If using, mix breadcrumbs with olive oil and sprinkle over the cheese for a crunchy topping.
  • Bake uncovered for 25–30 minutes, until the cheese is melted and golden brown.
  • Remove from oven and allow to cool for 5 minutes before serving.