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, 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

Equipment Needed

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

Instructions

Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions until just al dente.

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

In a medium saucepan over medium heat, melt the butter.

Add the minced garlic and cook for about 1 minute until fragrant.

Pour in the heavy cream and whole milk, whisking until combined. Heat gently without allowing the mixture to boil.

Gradually stir in the Parmesan cheese and mozzarella cheese until completely melted and smooth.

Season with garlic powder, onion powder, Italian seasoning, black pepper, and salt to taste.

Continue stirring for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.

Step 3: Assemble the Casserole

Preheat the oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

Combine the cooked pasta, broccoli, and Alfredo sauce in a large mixing bowl, stirring gently until everything is evenly coated.

Transfer the mixture to the prepared baking dish and spread it into an even layer.

Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.

Step 4: Bake

Cover the baking dish loosely with aluminum foil.

Bake for 20 minutes.

Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.

For extra browning, broil for 1–2 minutes, watching carefully to prevent burning.

Step 5: Rest and Serve

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.

Garnish with freshly chopped parsley and extra Parmesan cheese if desired.

Tips for Success

• Cook the pasta just until al dente so it doesn’t become too soft during baking.
• Use freshly grated Parmesan for the smoothest Alfredo sauce.
• Avoid boiling the cream, which can cause the sauce to separate.
• Drain the broccoli thoroughly to prevent excess moisture.
• Let the casserole rest before serving for the best texture.
• Add cooked chicken, turkey, or shrimp for additional protein if desired.

Delicious Variations

Chicken Broccoli Alfredo Bake

Add 2 cups of cooked, diced chicken breast for a heartier meal.

Shrimp Alfredo Bake

Stir in cooked shrimp before baking for a seafood version.

Bacon Alfredo

Mix in cooked, crumbled bacon for smoky flavor.

Mushroom Alfredo

Add sautéed mushrooms to the sauce for extra richness.

Spinach Alfredo

Replace half of the broccoli with fresh spinach, stirring it into the hot sauce until wilted.

Three-Cheese Alfredo

Use mozzarella, Parmesan, and provolone for an even cheesier casserole.

Serving Suggestions

Broccoli Baked Alfredo pairs wonderfully with a variety of side dishes.

• Garlic bread
• Caesar salad
• Roasted asparagus
• Grilled chicken
• Sautéed green beans
• Bruschetta
• Mixed garden salad
• Roasted carrots
• Homemade breadsticks
• Steamed vegetables

Storage

Allow leftovers to cool completely before storing.

Place in an airtight container and refrigerate for up to 4 days.

Reheating

Reheat individual portions in the microwave for 2–3 minutes, stirring halfway through.

For larger portions, cover with foil and bake at 350°F (175°C) for about 20 minutes, or until heated through.

Add a splash of milk or cream before reheating if the sauce has thickened.

Freezing Instructions

Assemble the casserole but do not bake.

Wrap tightly with plastic wrap followed by aluminum foil.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before baking as directed, adding an extra 10–15 minutes to the baking time if needed.

Frequently Asked Questions

Can I use frozen broccoli?

Yes. Thaw and drain frozen broccoli well before adding it to the casserole to avoid excess moisture.

Can I use jarred Alfredo sauce?

Absolutely. While homemade Alfredo offers the richest flavor, using about 3 cups of your favorite prepared Alfredo sauce is a convenient shortcut.

What pasta works best?

Penne, rotini, rigatoni, and medium shells all hold the creamy sauce well and bake beautifully.

Can I prepare this ahead of time?

Yes. Assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.

Nutrition Information (Per Serving)

• Calories: 560
• Protein: 22g
• Carbohydrates: 38g
• Fat: 36g
• Saturated Fat: 21g
• Cholesterol: 110mg
• Sodium: 690mg
• Fiber: 3g
• Sugar: 4g
• Calcium: 420mg
• Iron: 2mg
• Potassium: 430mg
• Vitamin A: 22% DV
• Vitamin C: 55% DV