Baked Pasta with Broccoli Pesto and Mozzarella

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 654
Author: Lord Byron's Kitchen
Who doesn’t love a baked pasta dish? Baked Pasta with Broccoli Pesto and Mozzarella is super cheesy and delicious, but also filled with two whole heads of broccoli! Broccoli haters just might be converted!!
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  • 6 cups broccoli florets, about 2 heads of broccoli
  • 900 grams penne pasta, par-cooked and cooled
  • 3 cups mozzarella cheese, grated
  • 1/2 cup grated parmesan cheese
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried red chili flakes, optional


  • Add the broccoli florets to a large pot of salted boiling water. Cook the broccoli on a low boil for 5 minutes. Do not overcook the broccoli.
  • Remove the broccoli from the water and transfer to a food processor.
  • In the meantime, add the penne pasta to the leftover broccoli water and boil until pasta is almost fully cooked.
  • In the meantime, preheat your oven to 350 degrees and prepare a casserole dish by greasing it with a little olive oil or non-stick cooking spray.
  • Add the garlic, parmesan, and olive oil to the food processor. Pulse until smooth and creamy.
  • When the pasta is cooked, drain the water and return the cooked pasta back to the pot.
  • Add the broccoli pesto, salt, black pepper, dried chili flakes, and toss to coat.
  • Spoon half of the pasta mixture into the casserole dish. Top with half of the mozzarella cheese.
  • Spoon the rest of the pasta onto the first layer of cheese and top with the remaining mozzarella.
  • Bake for 30 minutes or until cheese is golden brown and bubbling.
  • Serve immediately.


Calories: 654kcal | Carbohydrates: 89g | Protein: 28g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 681mg | Potassium: 506mg | Fiber: 5g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 61mg | Calcium: 337mg | Iron: 2.2mg