Roasted Broccoli Pasta Bake

• 12 oz pasta (penne or macaroni)
• 1 head broccoli, cut into florets
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 can (14.5 oz) diced tomatoes
• 1 cup milk
• 1/2 cup heavy cream
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Toss broccoli with 1 tablespoon olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes.
3. 3 Meanwhile, cook pasta according to package instructions until al dente.
4. 4 In a large skillet, heat remaining olive oil and sauté garlic and onion until soft.
5. 5 Stir in diced tomatoes, oregano, salt, and pepper; simmer for 5 minutes.
6. 6 In a separate bowl, mix milk and heavy cream.
7. 7 Combine cooked pasta, roasted broccoli, cheeses, and tomato sauce in a greased 9x13 inch baking dish.
8. 8 Pour milk and cream mixture over the top and sprinkle with breadcrumbs.
9. 9 Bake uncovered for 20 minutes until bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a make-ahead option, assemble the bake and refrigerate for up to 24 hours before baking.
• Add a handful of fresh basil before serving for extra flavor.
• Use whole wheat pasta for a healthier twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a fresh green salad and warm breadsticks.
• Pair with a glass of Pinot Noir for a delightful dinner.

FAQ