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Broccoli Pasta Casserole


  • 1 pound (1 large head of broccoli), cut into florets
  • 4 tablespoons (or 1/2 stick) butter
  • 2-4 cloves garlic, minced
  • 1 small onion, finely diced
  • 6 tablespoons flour
  • 2 cups milk
  • 1 1/2 cups vegetable stock
  • 4 cups pasta shells, cooked and drained
  • 1 cup Parmesan cheese, grated


  1. Bring 6 quarts of water to a boil and preheat oven to 350°F. Pour pasta shells into water and cook 10 minutes. Drain pasta and set aside. (Note: pasta should be slightly undercooked; it will finish cooking during the baking phase.)
  2. Steam or boil broccoli in a separate pot until just softened, around 5 minutes. Transfer both broccoli and pasta to an 8×8-inch baking dish.
  3. Melt butter in large saucepan over medium-low heat. Sauté onion and garlic, stirring frequently to prevent burning, 5 minutes or until onion turns translucent.
  4. Add flour to mixture and whisk frequently to fully incorporate and cook out any flour flavor. Cook for 2 minutes before whisking in 1 cup of milk; allow sauce to thicken before adding vegetable broth and remaining 1 cup of milk.
  5. Increase heat to medium and simmer until sauce has visibly thickened. Add 1/2 cup Parmesan cheese, stirring to incorporate. (Note: dip a wooden spoon into sauce and run finger down center; if sauce holds (and doesn’t run), it has reached desired consistency.)
  6. Pour creamy sauce over broccoli and pasta. Cover with foil and bake for 20 minutes.
  7. Remove foil after 20 minutes and add remaining Parmesan cheese. Bake for 20 more minutes.
  8. Serve warm. Add more cheese, salt and pepper to taste.

Recipe adapted from Recipe Tin Eats