Ingredients
For the Pasta Bake
- 12 oz (340 g) shell pasta
- 3 cups frozen broccoli florets
- 1 can (10.5 oz / 298 g) condensed broccoli-cheddar or cheddar soup
- 1 cup milk
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt, or to taste
- ½ tsp dried Italian seasoning
Instructions
- Cook the pasta
Preheat your oven to 375°F (190°C). Cook the shell pasta in salted water until just al dente. Drain well. - Prepare the broccoli
If using frozen broccoli, thaw it slightly and drain any excess water. Cut larger florets into bite-sized pieces. - Make the creamy sauce
In a large bowl, whisk together the condensed soup and milk until smooth. Stir in garlic powder, onion powder, black pepper, salt, and Italian seasoning. - Combine everything
Add the cooked pasta and broccoli to the sauce. Mix until everything is evenly coated. - Add the cheese
Stir in 1 cup of shredded cheddar and the Parmesan cheese. - Assemble
Lightly grease a 9×13-inch baking dish with butter. Transfer the pasta mixture into the dish and spread it evenly. - Top with cheese
Sprinkle the remaining ½ cup cheddar cheese evenly over the top. - Bake
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until hot, bubbling, and golden on top. - Rest and serve
Let the casserole rest for 5 minutes before serving.
Optional Topping
For extra crunch, mix:
- ½ cup breadcrumbs
- 1 tbsp melted butter
- 2 tbsp Parmesan
Sprinkle over the casserole before baking uncovered.
Result
A warm, creamy broccoli cheddar pasta casserole with tender shells, cheesy sauce, plenty of broccoli, and a golden melted-cheese topping. Perfect for an easy family dinner or comforting weeknight meal.