Broccoli and Cheese Alfredo Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy baked pasta with broccoli in a simple alfredo sauce topped with melted mozzarella and parmesan. This comfort-food casserole is quick to assemble for busy weeknight dinners.
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Nutrition & ingredients
Ingredients
serves 4- 8 ounces uncooked short cut pasta ((I use rotini))
- 2 cups fresh broccoli florets
- 1 tablespoon chopped fresh basil ((or 1 teaspoon dried basil))
- 1 (22 ounce) jar Alfredo sauce, store-bought or homemade ((about 2 ½ cups))
- 1 cup grated mozzarella cheese or Italian cheese blend
- 2 tablespoons grated Parmesan cheese
- Kosher salt and ground black pepper, to taste
- Optional garnish: additional chopped fresh basil or other herbs
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1009mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 126mg
- Calcium
- 162mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1009MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.