Baked Pasta and Broccoli in Creamy Tomato Sauce – A rich creamy tomato sauce , al dente pasta, broccoli and fresh mozzarella cheese bring this easy dish together for a perfect weeknight meal.
Baked Pasta and Broccoli in Creamy Tomato Sauce is one of those easy weeknight meals that we make when we are short on time. You can prepare it the night before if you need to. We didn’t add any ground beef but you could if you want to make it a little heartier. We have also added some leftover rotisserie chicken to the mix from time to time.
I love the fact that there is a veggie in here. We always use broccoli. sometimes we will saute some mushrooms also.
Baked Pasta and Broccoli in Creamy Tomato Sauce is made with a quick and simple sauce made up of garlic, onions, italian seasonings, crushed red pepper flakes, a few capers and heavy cream. It takes just minutes to make.
Baked Pasta and Broccoli in Creamy Tomato Sauce is one of our go to meals! So simple and so delicious!
Make this Baked Pasta and Broccoli in Creamy Tomato Sauce today!
Baked Pasta and Broccoli in Creamy Tomato Sauce - A rich creamy tomato sauce , al dente pasta, broccoli and fresh mozzarella cheese bring this easy dish together for a perfect weeknight meal.
- 8 oz pasta of your choice
- 6 oz fresh mozzarella cheese
- 1 medium yellow onion diced
- 1/2 lb broccoli
- 2 garlic cloves minced
- 1/4 cup panko breadcrumbs
- 1/4 cup heavy cream
- 1 tsp Italian seasoning
- 1 tbsp capers
- 1/4 tsp crushed red pepper flakes you can use less if you like
- salt and pepper to taste
- 1 tbsp olive oil plus a drizzle for the top
- 1 15 oz can crushed tomatoes
Preheat oven to 400
Heat a large pot of salted water on high heat.
Trim your broccoli and cut off the bottom stem. Break broccoli into pieces. Peel and dice the onion, mince garlic, slice mozzarella cheese.
Add the pasta to the boiling water after about 4 minutes add broccoli. Cook until al dente. Reserve 1/4 cup of cooking water when you drain the pasta nad broccoli
While the pasta and broccoli cook make your sauce in a pan. Add 1 tbsp olive oil until just hot. Add diced onion, italian seasoning, and red pepper flakes and as much salt and pepper as you like. Cook stirring for a minute or two or until onions are softened. Add tomatoes, cooking 3-4 minutes until slightly thickened. Add heavy cream and cook about 1 minute. turn off heat and add more salt and pepper if needed.
In a large bowl add pasta and broccoli, capers, sauce, reserved cooking water and stir.
Transfer to a baking dish and top with the mozzarella cheese then panko bread crumbs. Drizzle a little olive oil over the casserole
Bake 10-15 minutes depending on your oven. Let stand for about 3 minutes before serving.