This cheesy baked pasta with broccoli is the ultimate weeknight dinner – quick, easy, and loved by the whole family. Ready in just 30 minutes!
Here is the thing— sometimes you want a dinner that looks impressive, without you doing anything impressive..
You know those nights when the laundry pile is giving you side-eye, the kids are asking what’s for dinner every 4.3 minutes, and your energy level is… somewhere between “I could nap standing up” and “What if I just give them cereals for dinner?”
YES, those nights!
That’s when this Baked Pasta with Broccoli swoops in like a culinary superhero. It’s:
- One dish, or two (less washing up—bless!)
- Cheesy, saucy, veggie-loaded comfort food in 30 minutes or less
- Loved by both the broccoli lovers and the broccoli skeptics (because, hello, melted cheese)
Why Busy Parents Should Make This:
- It’s Flexible. Use fresh or frozen broccoli, whatever pasta you find at the back of the pantry, and any marinara jar you like.
- One-Hand Friendly. You can hold a toddler, scroll Instagram, and still stir this together.
- Lunchbox Approved. Leftovers reheat like a dream for the next day’s lunch.
- Zero Culinary Degree Needed. If you can boil water and turn on an oven, you’re golden.
- It’s a Veggie Sneak Attack. Broccoli just… blends in under all that cheese. But you can use other veg if you prefer.
This is the kind of recipe that lets you feel like a kitchen rockstar… without actually breaking a sweat. It’s hearty, cozy, and flexible enough to work with whatever’s in your fridge. On those busy days when you’re tempted to skip cooking altogether, this dish says, “No worries, I got you.”
Plus, you can add anything you want, from other vegetables to sautéed chicken or beef
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If you make Baked Pasta with Broccoli, tag me on Instagram @sandraseasycooking – I’d love to see your delicious creations!
Baked Pasta with Broccoli
Ingredients
- 1 pack pasta (macaroni, fusilli, penne—your pick)
- 1/2 tablespoon salt (for pasta water)
- 375 ml marinara sauce (your favourite brand or homemade) → 1 ½ cups
- 200 g mozzarella cheese, shredded → 2 cups
- 100-150 g broccoli florets (fresh or frozen; blanch fresh if using raw) → about 1 ½ to 2 cups
- 1 tbsp olive oil
- 2 tbsp Italian breadcrumbs
- 30 g butter, diced → 2 tbsp
Instructions
- Cook pasta: Bring a large pot of salted water to the boil. Add pasta and cook according to the packet. I like mine at 12 minutes of boiling.
- Mix it up: Drain the pasta, then return it to the pot. Add the frozen broccoli, marinara sauce, and olive oil, and toss to combine. If you’re using fresh/raw broccoli, wash it first and add it to the pasta during the last 30 seconds of cooking so it can par-cook.
- Assemble: Pour into an ovenproof dish. Sprinkle with mozzarella and breadcrumbs, and dot butter cubes on top.
- Bake: Preheat oven to 190°C (375°F). Bake for about 18 to 20 minutes, or until cheese is fully melted and golden.
Notes
Optional Fun Add-Ins
- Protein boost: Add shredded rotisserie chicken, crumbled cooked sausage, or leftover ham.
- Extra flavour: Stir in a little pesto with the sauce, or sprinkle chili flakes for heat.
- Cheese layer upgrade: Add a handful of Parmesan on top for extra crispy edges.
Serving Suggestions
- With garlic bread for carb-on-carb magic.
- A quick green salad with lemon vinaigrette for balance.
- As a side to roasted chicken or baked fish, if you want a bigger meal.
- In bowls with a spoon—because it’s basically mac and cheese’s veggie cousin.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 636Total Fat: 29gSaturated Fat: 12.75gTrans Fat: 0gUnsaturated Fat: 13.75gCholesterol: 35mgSodium: 338mgCarbohydrates: 85gNet Carbohydrates: 80gFiber: 4.5gSugar: 5.75gProtein: 23g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
