This cozy Winter Broccoli Pesto Baked Pasta is the ultimate comfort food for chilly nights. Imagine tender rigatoni tossed in a vibrant, nutty broccoli pesto, then baked under a golden blanket of melty mozzarella and Parmesan cheese. It’s creamy, cheesy, and packed with fresh flavors from basil, garlic, and lemon. Trust me, you’re going to love this one—it’s like a hug in a casserole dish. Perfect for feeding a crowd or meal prepping for the week, this recipe is simple enough for a weeknight but special enough for Sunday supper.
Table of Contents
Why You’ll Love This Recipe
- Broccoli Gets a Glow-Up : Who knew broccoli could be so dreamy? Roasted and blended into pesto, it adds a rich, earthy flavor that pairs beautifully with pasta.
- Cheesy Goodness : With two kinds of cheese—mozzarella and Parmesan—this dish is gooey, melty perfection.
- Make Ahead Friendly : Prep it ahead of time and pop it in the oven when you’re ready to eat. Easy peasy.
Ingredients
Here’s what you’ll need to bring this cheesy, dreamy pasta bake to life:
- Broccoli Florets : The star of the show! They’re cooked briefly, then blended into a vibrant pesto.
- Freshly Grated Parmesan Cheese : Adds salty, umami depth to the pesto and topping. (Pro tip: Always grate your own—it melts better!)
- Basil Leaves : Fresh basil gives the pesto its signature bright, herby flavor.
- Garlic Cloves : A must for that savory kick. Don’t skimp on the garlic here—it’s worth it.
- Lemon Juice : A splash of acidity to balance the richness of the dish.
- Pine Nuts : These little gems add creaminess and a subtle nuttiness to the pesto.
- Olive Oil : Helps blend the pesto into silky smoothness while adding richness.
- Rigatoni Pasta : Its ridges and tubes are perfect for holding onto all that luscious pesto.
- Mozzarella Cheese : Freshly shredded mozzarella ensures a gooey, stretchy topping.
Note: Exact measurements will be right under the article in the recipe card!
How to Make Winter Broccoli Pesto Baked Pasta
Step 1: Cook the Broccoli
Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the broccoli florets for about 4 minutes, until they’re just softened. Scoop them out with a slotted spoon and plunge them into a bowl of ice water to stop the cooking process. This keeps them vibrant and tender-crisp.
Step 2: Cook the Pasta
In the same pot of boiling water, cook the rigatoni according to the package instructions until al dente. Drain and set aside.
Step 3: Make the Pesto
Drain the broccoli and pat it dry. Add it to a food processor along with some Parmesan, basil, garlic, lemon juice, and pine nuts. Pulse until you have a sandy texture, then slowly drizzle in the olive oil while blending. Keep blending until everything is smooth and incorporated.
Step 4: Combine and Assemble
In the pot with the drained pasta, stir in the broccoli pesto, half the mozzarella, and half the remaining Parmesan. Mix well to coat every noodle in that glorious green goodness. Transfer the mixture to a 9×9 or 9×13-inch baking dish and sprinkle the remaining cheeses on top.
Step 5: Bake Until Golden
Pop the dish into the oven and bake for 20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Step 6: Garnish and Serve
Let it cool for a few minutes, then garnish with extra grated Parmesan and fresh basil leaves if you’re feeling fancy. Serve hot and enjoy every cheesy, herby bite!
Pro Tips for Making the Recipe
- Don’t Skip the Ice Bath : Plunging the broccoli into ice water locks in its vibrant green color and prevents it from overcooking.
- Use Fresh Ingredients : Fresh basil, garlic, and Parmesan really elevate the flavor of the pesto.
- Shred Your Own Cheese : Pre-shredded cheese often has anti-caking agents that can affect melting. Freshly shredded cheese is always creamier.
- Customize It : Swap pine nuts for walnuts or almonds if you prefer, or use kale instead of broccoli for a twist.
How to Serve
This Winter Broccoli Pesto Baked Pasta is versatile enough to stand alone or shine alongside your favorite sides:
- Garnishes : Sprinkle extra Parmesan, red pepper flakes, or a drizzle of olive oil for a finishing touch.
- Pairings : Serve with a crisp green salad or roasted veggies for a lighter balance.
- Bread Basket : Warm, crusty bread or garlic knots are perfect for soaking up any leftover sauce.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing
You can freeze this dish before baking. Assemble everything, cover tightly, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and add 5-10 extra minutes to the baking time.
Reheating
Reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F until warmed through.
FAQs
How do I keep the broccoli green and vibrant?
The key is to shock it in ice water immediately after boiling. This stops the cooking process and locks in that gorgeous green hue.
What can I substitute for pine nuts?
Walnuts, almonds, or even sunflower seeds are great alternatives if you’re allergic to pine nuts or just looking to switch things up.
Can I make this recipe vegan?
Yes! Use nutritional yeast instead of Parmesan, skip the mozzarella, or use a plant-based alternative. Substitute olive oil for butter if needed.
Can I use a different type of pasta?
Absolutely! Penne, ziti, or even fusilli would work beautifully. Just make sure it’s a shape that holds onto the pesto well.
Explore More Delicious Beef Recipes 🥩
If you enjoyed learning how to make beef tips, you’ll love exploring more beef dishes! Discover our Ultimate Guide to the Perfect Beef Tips Recipe for more tips and tricks. Curious about the differences between cuts? Check out Stew Meat vs. Beef Tips: Differences and Uses . For a hearty slow-cooked meal, don’t miss our Slow Cooker Beef Stew . With these resources, you’ll master beef dishes in no time! ✨
This Winter Broccoli Pesto Baked Pasta is pure magic—a hearty, cheesy, herbaceous dish that’s perfect for warming up on cold nights. Whether you’re serving it as a main course or bringing it to a potluck, it’s sure to be a crowd-pleaser. So grab your ingredients, crank up the oven, and get ready to fall in love with broccoli in a whole new way! 🧡
Winter Broccoli Pesto Baked Pasta
Equipment
- Baking Dish
- Food Processor
Ingredients
- 2 cups Broccoli Florets Blanched
- 8 oz Rigatoni Pasta Cooked al dente
- 1/2 cup Parmesan Cheese Freshly grated
- 1/2 cup Basil Leaves Fresh
- 2 Garlic Cloves Minced
- 1 tbsp Lemon Juice
- 1/4 cup Pine Nuts Can substitute with walnuts or almonds
- 1/4 cup Olive Oil
- 1 cup Mozzarella Cheese Shredded
Instructions
- Preheat oven to 375°F (190°C).
- Blanch broccoli florets in boiling water for 4 minutes, then transfer to an ice bath to stop cooking.
- In the same pot, cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, blend broccoli, Parmesan cheese, basil, garlic, lemon juice, and pine nuts until finely chopped.
- Slowly drizzle in olive oil while blending until a smooth pesto forms.
- In a large mixing bowl, combine cooked pasta with the broccoli pesto, half the mozzarella, and half the Parmesan. Mix well.
- Transfer to a baking dish and top with remaining cheeses.
- Bake for 20 minutes until cheese is melted and slightly golden.
- Let cool for a few minutes before serving. Garnish with extra Parmesan and fresh basil if desired.