This Baked Pasta with Broccoli is a comforting, vegetable-forward casserole that combines tender florets with pasta in a rich, velvety cheese sauce. The dish is finished in the oven until it develops a thick, bubbling, and golden-brown cheese crust, making it a favorite for both family dinners and meal prepping.
Ingredients
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The Base:
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1 lb short pasta (such as elbows, penne, or fusilli).
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2 large heads of broccoli, cut into bite-sized florets.
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The Cheese Sauce:
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1/4 cup unsalted butter.
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1/4 cup all-purpose flour.
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3 cups whole milk.
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2 cups shredded sharp white cheddar or mozzarella (plus extra for the topping).
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1/2 cup grated Parmesan cheese.
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1/2 tsp garlic powder.
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Salt and black pepper to taste.
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Optional Mix-ins:
