Description
A simple and delicious pasta bake featuring broccoli and a creamy sauce, made easy with no-boil pasta.
Ingredients
Scale
- 1 pound no-boil pasta
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (24 ounce) jar marinara sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook broccoli florets according to package directions until tender-crisp. Drain.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in marinara sauce, diced tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.
- Add the no-boil pasta and broccoli to the sauce. Stir to combine.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Sprinkle mozzarella and Parmesan cheeses evenly over the top.
- Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
- Let stand for 5 minutes before serving.
Notes
- For a richer flavor, you can add cooked ground beef or Italian sausage to the sauce.
- If you prefer a thicker sauce, reduce the amount of diced tomatoes.
- Adjust seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8th of bake
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 20mg
Keywords: broccoli pasta bake, no-boil pasta, easy dinner, pasta recipe, vegetarian bake