Italian Tomato Broccoli Pasta Bake

Italian Tomato Broccoli Pasta Bake


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This simple casserole features perfectly roasted broccoli and cherry tomatoes. If you want more of a kick, increase the amount of cayenne pepper.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 2 C. broccoli florets
  • 2 C. cherry tomatoes
  • 2 T. olive oil
  • Salt and pepper to taste
  • 16 oz. pasta, cooked and drained
  • 3 T. butter
  • 3 T. flour
  • 2 cloves garlic, minced
  • Pinch cayenne pepper
  • 2 ½ C. milk
  • 2 C. cheddar cheese, shredded

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Preheat oven to 425 degrees. In a baking dish, toss broccoli and tomatoes with olive oil, salt, and pepper. Roast for 20 minutes; reduce oven temperature to 375 degrees. In a saucepan, melt butter and whisk in flour. Add garlic, cayenne, and whisk in milk until smooth. Heat as sauce thickens. Remove from heat and stir in cheese until melted and smooth. In a greased baking dish, combine pasta, sauce, broccoli, and tomatoes. Bake for 15 minutes until bubbly.

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