One-Pot Creamy Broccoli Pasta Bake
An efficient, one-pot dinner that yields a velvety sauce using evaporated milk and sharp cheddar. This pasta bake simplifies cleanup while maximizing the flavor of fresh broccoli.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 65 mins
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: One-Pot / Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 small yellow onion, diced
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes
1 pound dried short pasta (elbows or shells)
2 1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded
Freshly ground black pepper
Instructions
1. Preheat oven to 375 Fahrenheit. Separate broccoli florets from stems; dice stems and break florets into 1-inch pieces.
2. Sauté florets in 1 tbsp olive oil and 1/4 tsp salt for 3 minutes; remove and set aside.
3. Sauté diced stems in 1 tbsp oil and 1/4 tsp salt for 2-3 minutes until soft.
4. Add remaining oil and onion; cook for 5 minutes. Stir in garlic, mustard, and pepper flakes for 1 minute.
5. Stir in pasta, water, whole milk, evaporated milk, and remaining salt. Cover and bake for 18-20 minutes.
6. Remove from oven and set broiler to high. Stir in 1.5 cups cheese and reserved florets.
7. Top with remaining cheese and broil for 3-5 minutes until bubbly and brown.
Notes
Use fresh broccoli rather than frozen for better texture.
Evaporated milk prevents the sauce from breaking in the oven.
Reheat with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 540
- Sugar: 8g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg