Ingredients
Scale
- 8 ounces of your favorite pasta (penne, ziti, or fusilli work well)
- 2 cups fresh broccoli florets
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy touch
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Steam broccoli florets until tender, about 3-4 minutes.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream, Italian herbs, salt, and pepper. Stir and simmer gently.
- Add cooked pasta and steamed broccoli to the skillet, mixing thoroughly to coat with the sauce. Remove from heat.
- Preheat oven to 375°F (190°C). Transfer the mixture to a greased baking dish. Sprinkle mozzarella and Parmesan cheese evenly on top. Bake for 15-20 minutes until bubbly and golden brown.
Notes
- Use fresh cheeses for better flavor.
- Add red pepper flakes for a spicy kick.
- For gluten-free, substitute with chickpea or lentil pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking, Stove-top
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 75mg