Winter Broccoli Pesto Baked Pasta is a creamy dish packed with veggies and smothered in a homemade pesto sauce! Comforting and filling, this is an easy win for a busy weeknight.
Winter Broccoli Pesto Baked Pasta
Winter is definitely time to bring out all those leafy greens and get them into your diet! While broccoli can be a love it or hate it style vegetable for some, the benefits of it are undeniable. This pesto pasta bake is perfect for sneaking in broccoli. It’s blended right into the homemade pesto sauce so you can’t even tell. Boil your pasta, cover in nutty, herby pesto sauce, smother in mozzarella AND parmesan and bake until bubbling. With all that flavor packed in, your picky eaters won’t suspect a thing when they ask for seconds!
Looking for more meatless pasta options? Check out this vibrant Zucchini Pasta or flavorful Garlic Butter Mushroom Pasta for all your vegetarian dinner desires.
Can I use frozen broccoli?
You can. Frozen broccoli or the steam in a bag variety will work as opposed to fresh broccoli, especially if you want to make this recipe aside from the winter months. The steam in bag option can also save some time, or at least a pot when you’re in a rush to get dinner on the table.
How To Make Winter Broccoli Pesto Baked Pasta
- Preheat. Preheat the oven to 375°F.
- Boil. Add the broccoli florets to a pot of salted, boiling water and cook until softened About 4-5 minutes.
- Ice. Remove the broccoli from the boiling water with a slotted spoon and transfer to a bowl of ice water. This will stop the cooking process. Remove from the ice bath once ready to make the pesto.
- Cook. Using the same salted water as you did for the broccoli, cook the pasta according to the package directions just until al dente. Drain it and add it back to the pot.
- Blend. As the pasta cooks we can make our pesto sauce. Using a food processor (or large blender) add in the broccoli, ¼ cup of parmesan, the basil leaves, garlic, lemon juice, and pine nuts. Blend until you create a sandy texture.
- Pour. Slowly pour in the olive oil and blend again until everything is incorporated and smooth.
- Combine. Pour in the pesto sauce, half of the mozzarella cheese, and half of the remaining parmesan cheese into the pot with the pasta and give it a big stir.
- Bake. Pour the pasta into a baking dish and top with the remaining parmesan and mozzarella. Bake for 20 minutes, until the cheese has melted and everything is nice and bubbly.
- Serve. Garnish with more mozzarella and some fresh basil before serving. Enjoy!
Storing Winter Broccoli Pesto Baked Pasta
Store any leftover broccoli pesto pasta in an airtight container in the fridge for up to 4 days. This recipe is amazing for next day lunches or dinners!
Ingredients Notes for Winter Broccoli Pesto Baked Pasta
- Broccoli Florets – You can use pre cut florets or ahead of broccoli that you chop up yourself. Either way you’ll want enough for a pound. We’re packing this dish with greens!
- Parmesan Cheese – Freshly grated and divided so some can be used for the bake itself and some can be used as a topping when serving.
- Basil Leaves – You’ll need fresh basil leaves not dried. And pack them in tight when measuring.
- Garlic – Just peel the 3 cloves, no need to mince or chop since they’ll be blended for the pesto sauce. You can always add more if you feel the sauce needs extra flavor.
- Lemon Juice – Fresh is best but you can use the concentrated kind in a pinch.
- Pine Nuts – Pine nuts create the bulk of the pesto flavor and texture. Cashews can be used as a substitute for a last minute swap.
- Olive Oil – This will give us a creamy texture to the pesto without overpowering the taste. You can swap with avocado oil if preferred.
- Pasta – I used rigatoni for this recipe but any similar noodle will do. Just cook according to the package and drain.
- Mozzarella – The best part of the dish, all the freshly shredded cheese!
Enjoy!
~Nichole
Winter Broccoli Pesto Baked Pasta
Ingredients
- 1 Pound Broccoli florets
- 1 1/4 Cups Freshly grated Parmesan cheese divided
- 1 Cup Packed basil leaves
- 3 Cloves Garlic peeled
- 1 Tablespoon Lemon juice
- 1/4 Cup Pine nuts
- 1/4 Cup Olive oil
- 16 Ounces Rigatoni pasta boiled and drained
- 2 Cups Mozzarella cheese freshly shredded
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Bring a large pot of salted water to a boil over high heat and cook the broccoli for 4 minutes or until softened.
- In the meantime, prepare a large bowl with ice water and once the broccoli is ready, use a slotted spoon to transfer it directly from the pot to the ice water.
- Continue boiling the water and cook the pasta for the time indicated on the package for al dente pasta.
- Drain and add it back to the pot.
- While the pasta is cooking, drain the broccoli from the ice water and add it to a food processor or blender along with 1/4 cup of parmesan, basil, garlic, lemon juice, and pine nuts.
- Blend until a sandy texture forms then continue blending and slowly pour in the olive oil.
- Blend for another 30 seconds or until everything is incorporated.
- Pour the pesto, half the mozzarella, and half the remaining Parmesan into the pot with the pasta and stir to combine.
- Pour the mixture into a 9×9 or 9×13 inch casserole dish or baking pan and sprinkle the remaining mozzarella and Parmesan on top.
- Bake for 20 minutes or until the cheese is melted and the top is golden.
- Serve with more grated Parmesan and fresh basil leaves for garnish if desired.
Hi, can store bought pesto be used? If so how much would you suggest?