My neighbor brought this over for our St. Paddy's lunch, and I couldn't believe it only takes 4 ingredients!

This oven baked 4-ingredients lucky green broccoli pasta is exactly the kind of dish a good neighbor shows up with on St. Patrick’s Day—comforting, a little festive, and almost embarrassingly simple. It leans on just four grocery-store staples: pasta shells, frozen broccoli, a jar of Alfredo sauce, and shredded mozzarella. The result is a creamy, pale white cheese sauce wrapped around tender shells and bright green broccoli, all baked together in one pan. While there’s no grand Irish origin story here, the green broccoli and cozy baked pasta make it a natural fit for a St. Paddy’s lunch, especially when you want something you can assemble quickly and let the oven do the rest.

Serve this lucky green broccoli pasta straight from the baking dish while it’s still bubbling and creamy. A simple green salad with a tangy vinaigrette balances the richness nicely, and warm garlic bread or a crusty baguette is perfect for scooping up any extra sauce. If you enjoy wine, a crisp Pinot Grigio or Sauvignon Blanc pairs well with the creamy cheese sauce, while iced tea or sparkling water with lemon keeps things light for a midday meal.

Servings: 4

8 ounces medium pasta shells, uncooked

Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish (about 8x8-inch or similar) with a bit of oil or nonstick spray so the pasta doesn’t stick.

Bring a large pot of well-salted water to a boil. Add the pasta shells and cook until just shy of al dente, usually 1–2 minutes less than the package directions. The pasta will finish cooking in the oven, so you want it slightly firm.

In the last 2 minutes of the pasta’s cooking time, add the frozen broccoli florets directly to the pot. This quickly blanches the broccoli so it bakes up tender and bright green without overcooking.

Drain the pasta and broccoli well, shaking off excess water. Return them to the warm pot or a large mixing bowl.

Pour the jar of Alfredo sauce over the hot pasta and broccoli. Add 1½ cups of the shredded mozzarella. Stir until everything is evenly coated and the cheese is starting to melt into the sauce, forming a creamy mixture.

Transfer the sauced pasta and broccoli into the prepared baking dish, spreading it into an even layer so the green broccoli is dotted throughout the shells.

Sprinkle the remaining ½ cup mozzarella evenly over the top to create a cheesy, lightly browned crust as it bakes.

Bake, uncovered, for 18–22 minutes, or until the pasta is bubbling around the edges and the cheese on top is melted and just starting to turn golden in spots.

Let the dish rest for about 5 minutes before serving. This brief rest allows the sauce to thicken slightly so the shells and broccoli hold together nicely when you scoop them from the white baking dish.

To keep the spirit of a 4-ingredient recipe, think in terms of swaps rather than add-ons. For the pasta, any short, hollow shape works if you don’t have shells—try cavatappi or penne, which also hold the sauce well. You can swap the Alfredo sauce for another creamy white pasta sauce, such as a garlic Parmesan or a lighter cream sauce, as long as it’s pourable and coats the pasta. If mozzarella isn’t on hand, use another good melting cheese like Monterey Jack or a mild provolone; the flavor will shift slightly, but the texture will stay comfortingly gooey. For the broccoli, fresh florets can stand in for frozen—just chop them into small, bite-sized pieces and blanch them in the pasta water for 1–2 minutes before draining. If you want to stretch the dish for a crowd without complicating the ingredient list, simply increase all four ingredients proportionally and use a larger baking dish, keeping the baking time roughly the same but checking for bubbling edges and melted, lightly browned cheese on top as your doneness cues.