Broccoli Rigatoni Bake Recipe – Easy Cheesy Pasta Casserole

Last Updated on 4 months by Neha Deshmukh

Broccoli Rigatoni Bake Recipe – Easy Cheesy Pasta Casserole

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, family-friendly meals that don’t take all day to make. This Broccoli Rigatoni Bake is exactly that – a warm hug in a casserole dish! I first made this when my kids were little, and it quickly became a weeknight staple. It’s cheesy, creamy, and packed with hidden veggies (always a win!). Let’s get baking!

Why You’ll Love This Recipe

This isn’t just another pasta bake. It’s seriously easy, uses simple ingredients, and is a guaranteed crowd-pleaser. Plus, it’s a fantastic way to get some extra greens into your diet. Who can resist a bubbly, golden-brown casserole? It’s perfect for busy weeknights, potlucks, or even a cozy weekend dinner.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 28.3 oz (800g) rigatoni pasta
• 0.5 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons flour
• 1.5 cups (360ml) milk
• 1 chicken bouillon cube
• 2 cups (240g) grated broccoli
• 0.5 cup (50g) mozzarella cheese, grated
• 0.25 cup (25g) parmesan cheese, grated
• Extra boiled broccoli florets, for topping

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe extra special:

• Rigatoni: The ridges on rigatoni are perfect for catching all that creamy sauce. You really want a pasta shape that holds the sauce well.
• Cheese Blend: I love the combination of mozzarella and parmesan. Mozzarella gives you that lovely stretch, while parmesan adds a salty, nutty flavour. Feel free to experiment with other cheeses too – a little cheddar wouldn’t go amiss!
• Chicken Bouillon: Don’t skip this! It adds a lovely umami depth to the sauce that really elevates the flavour. It’s a little secret weapon. You can find it easily in most supermarkets.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring a large pot of salted water to a boil. Add the rigatoni and cook for about 7 minutes – we want it al dente as it will continue to cook in the oven. Remember to reserve about ½ cup (120ml) of the pasta water before draining. This is liquid gold, trust me!
2. While the pasta is cooking, melt the butter in a large skillet over medium heat. Whisk in the flour and cook for a minute or two, until it forms a smooth paste (this is called a roux).
3. Gradually pour in the milk, whisking constantly to prevent lumps. Continue to cook, stirring, until the sauce thickens – about 5-7 minutes.
4. Now, stir in the grated broccoli, chicken bouillon, and reserved pasta water. Season to taste with salt and pepper. Don’t be shy with the seasoning!
5. Add the mozzarella cheese and stir until melted and smooth.
6. Preheat your oven to 350°F (175°C).
7. Pour a layer of the sauce into a casserole dish. Arrange the cooked rigatoni vertically in the dish – this looks pretty and helps ensure every piece gets coated in sauce.
8. Top with the remaining sauce and sprinkle with the extra broccoli florets.
9. Finally, sprinkle the remaining mozzarella and parmesan cheese over the top.
10. Bake for 25-30 minutes, or until golden brown and bubbly.

Expert Tips

• Don’t overcook the pasta! It will continue to cook in the oven.
• Whisking constantly when making the white sauce is key to preventing lumps.
• If the sauce gets too thick, add a splash more milk or pasta water.
• For a really golden-brown top, you can broil it for the last minute or two, but watch it carefully so it doesn’t burn!

Variations

Want to switch things up? Here are a few ideas:

• Add Protein: My husband loves this with shredded chicken or cooked shrimp mixed in. About 1-2 cups would be perfect.
• Spice it Up: A pinch of red pepper flakes adds a lovely little kick. My friend Sarah always adds a dash!
• Lighter Version: Use reduced-fat cheese and milk to cut down on the calories. It still tastes amazing!
• Vegetarian Option: Simply substitute the chicken bouillon with a vegetable bouillon cube or a teaspoon of vegetable broth powder.

Serving Suggestions

This Broccoli Rigatoni Bake is fantastic on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• Steamed vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

1. Can I make this ahead of time?

Absolutely! You can assemble the bake ahead of time and store it in the fridge, unbaked, for up to 24 hours. Add about 10-15 minutes to the baking time.

2. What’s the best way to reheat the bake without it drying out?

Cover the bake with foil and reheat in a 350°F (175°C) oven for about 20-25 minutes. You can also microwave individual portions with a splash of milk to keep them moist.

3. Can I use a different type of pasta?

You can, but rigatoni really is the best! Penne, ziti, or shells would also work well.

4. Is it possible to make this vegetarian? If so, what substitutions should I make for the chicken bouillon?

Yes! Just swap the chicken bouillon for a vegetable bouillon cube or a teaspoon of vegetable broth powder.

5. How can I prevent the top from burning during baking?

If the top starts to brown too quickly, cover the dish loosely with foil for the remaining baking time.