This oven baked 5-ingredient broccoli cheddar pasta bake is the kind of warm, cozy weeknight meal that comes together on the busiest nights and somehow still feels special. You simply fold fresh broccoli florets with dry pasta right in the baking dish, add just three more everyday ingredients, and let the oven do the work. It reminds me of the church potlucks I grew up with here in the Midwest—simple pantry staples, plenty of cheese, and a bubbling casserole that always seems to disappear faster than anything else on the table.
Serve this broccoli cheddar pasta bake straight from the oven with a simple green salad or sliced cucumbers and cherry tomatoes for something fresh and crunchy. Garlic bread or warm dinner rolls are great for scooping up the cheesy sauce from the corners of the dish. For heartier appetites, pair it with roasted chicken, baked sausage, or even leftover meatloaf. A bowl of cut-up fruit on the side makes it feel like a complete, family-friendly meal.
Oven Baked 5-Ingredient Broccoli Cheddar Pasta BakeServings: 4-6
Ingredients
12 oz dry short pasta (like penne, rotini, or shells)
4 cups small broccoli florets (fresh, lightly packed)
3 cups shredded sharp cheddar cheese, divided
4 cups whole milk
1 tsp kosher salt (plus more to taste)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a bit of oil or butter if you like, just to help with cleanup.
Add the dry pasta to the baking dish in an even layer. Scatter the broccoli florets over the top, then use your hands to gently fold and toss the broccoli and pasta together so they’re fairly evenly mixed. This should look like a close-up, hands-on mixing moment in the dish.
Sprinkle 2 cups of the shredded cheddar cheese evenly over the broccoli and pasta. Use your hands or a spoon to fold everything together again so the cheese is tucked throughout the mixture, not just sitting on top.
In a large measuring cup or bowl, whisk together the whole milk and kosher salt until the salt is dissolved. Pour this mixture evenly over the pasta, broccoli, and cheese in the baking dish. Gently press down with the back of a spoon to make sure most of the pasta is submerged in the milk.
Cover the baking dish tightly with foil. Bake on the center rack for 35–40 minutes, until the pasta is mostly tender when you poke a piece with a fork and the milk is hot and starting to thicken.
Carefully remove the foil, give the pasta a gentle stir to loosen any pieces that are sticking together, and sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
Return the uncovered dish to the oven and bake for another 10–15 minutes, until the cheese on top is melted, bubbly, and lightly golden in spots and the pasta is fully cooked.
Let the casserole rest for 5–10 minutes before serving so it can set up a bit and cool down for little mouths. Taste and add a pinch more salt at the table if needed. Scoop into bowls and enjoy while it’s warm and extra cheesy.
Variations & Tips
For picky eaters, chop the broccoli into very small florets so it blends in with the pasta, or use half broccoli and half peas. If your family likes extra saucy pasta, add an extra 1/2–1 cup of milk before baking and check it a few minutes early so it doesn’t overcook. You can swap part of the cheddar for mozzarella or Colby Jack for a milder flavor, or use extra-sharp cheddar if you like things bolder. To add a little protein without changing the 5-ingredient base, stir in leftover cooked chicken or ham cubes when you fold the pasta and broccoli together. For a bit of crunch, sprinkle buttered breadcrumbs or crushed crackers over the top during the last 10 minutes of baking. If you need to make it ahead, assemble the dish up through adding the milk, cover, and refrigerate for up to 8 hours; when baking from cold, add 5–10 extra minutes to the covered bake time and stir once midway if you can. Leftovers reheat nicely in the microwave with a splash of milk to keep everything creamy.
