Go Back
Broccoli Pesto Baked Pasta
Print Pin

Winter Broccoli Pesto Baked Pasta

A cozy and cheesy baked pasta dish featuring vibrant broccoli pesto, melty mozzarella, and Parmesan. Perfect for chilly nights and easy meal prep!
Course Main Course
Cuisine Italian
Keyword Baked, Broccoli, Pasta, Pesto
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 plates
Calories 450kcal

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.

Notes

For extra crunch, add toasted breadcrumbs on top before baking. Pairs well with a fresh green salad and garlic bread.