Mostaccioli Broccoli Bake
Indulge in the cheesy, comforting goodness of this Mostaccioli Broccoli Bake, a perfect dish for a hearty weeknight dinner or a cozy family gathering. This baked pasta recipe combines tender mostaccioli and crisp broccoli florets with a rich, velvety garlic cream sauce made from milk, heavy cream, and a blend of mozzarella and Parmesan cheeses. Topped with golden breadcrumbs and an extra sprinkle of bubbly cheese, each bite is satisfyingly creamy with a delightful crunch. Infused with Italian seasoning and a touch of fresh parsley for garnish, this dish is both elegant and easy to prepare, taking just 15 minutes of prep time before baking to perfection. Whether you're looking for a simple casserole recipe or a new way to enjoy pasta and broccoli, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 12 ounces mostaccioli pasta
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cups heavy cream
- 1.5 cups shredded mozzarella cheese
- 0.5 cups shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups bread crumbs
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Bring a large pot of salted water to a boil. Cook the mostaccioli pasta according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid burning.
Gradually pour in the milk and heavy cream, whisking to combine. Cook for 3-4 minutes, stirring frequently, until the sauce thickens.
Remove the saucepan from heat and stir in 1 cup of the shredded mozzarella cheese and 1/4 cup of Parmesan cheese until melted and smooth. Season with Italian seasoning, salt, and black pepper.
In your prepared baking dish, combine the cooked pasta, broccoli, and cheese sauce. Mix until evenly coated.
Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the top. Evenly spread the bread crumbs on top of the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let the bake cool for 5 minutes. Garnish with chopped parsley, if using, before serving.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 418 mg | 32% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
