Broccoli Baked Alfredo

Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Difficulty: Easy Servings: 6 Course: Main Course Cuisine: Italian-American Ingredients For the Pasta 12 ounces penne, rotini, or fettuccine, cooked al dente 4 cups broccoli florets 1 teaspoon salt (for pasta water) For the Alfredo Sauce 4 tablespoons unsalted butter 4 cloves garlic,

Equipment

• Large pot
• Colander
• Medium saucepan
• Whisk
• Wooden spoon
• 9×13-inch baking dish
• Mixing bowl
• Aluminum foil

Ingredients

For the Pasta

• 12 ounces penne, rotini, or fettuccine, cooked al dente
• 4 cups broccoli florets
• 1 teaspoon salt (for pasta water)

For the Alfredo Sauce

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 1½ cups freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon ground black pepper
• Salt, to taste

Topping

• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

Step 1: Cook the Pasta and Broccoli

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to the package directions until just al dente.
3. During the final 2–3 minutes of cooking, add the broccoli florets to the boiling water. Drain both the pasta and broccoli well and set aside.

Step 2: Prepare the Alfredo Sauce

1. In a medium saucepan over medium heat, melt the butter.
2. Add the minced garlic and cook for about 1 minute until fragrant.
3. Pour in the heavy cream and whole milk, whisking until combined. Heat gently without allowing the mixture to boil.
4. Gradually stir in the Parmesan cheese and mozzarella cheese until completely melted and smooth.
5. Season with garlic powder, onion powder, Italian seasoning, black pepper, and salt to taste.
6. Continue stirring for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.

Step 3: Assemble the Casserole

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Combine the cooked pasta, broccoli, and Alfredo sauce in a large mixing bowl, stirring gently until everything is evenly coated.
4. Transfer the mixture to the prepared baking dish and spread it into an even layer.
5. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.

Step 4: Bake

1. Cover the baking dish loosely with aluminum foil.
2. Bake for 20 minutes .
3. Remove the foil and continue baking for another 10–15 minutes , or until the cheese is melted, bubbly, and lightly golden.
4. For extra browning, broil for 1–2 minutes, watching carefully to prevent burning.

Step 5: Rest and Serve

1. Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This allows the sauce to thicken slightly, making it easier to serve.
2. Garnish with freshly chopped parsley and extra Parmesan cheese if desired.

Notes

Allow leftovers to cool completely before storing. Place in an airtight container and refrigerate for up to 4 days .

Nutrition

Calories: 560 · Protein: 22g · Fat: 36g · Carbohydrates: 38g · Saturated Fat: 21g · Fiber: 3g · Sugar: 4g · Sodium: 690mg