Broccoli Cheddar Baked Ziti
Broccoli Cheddar Baked Ziti
Ingredients
For the Pasta and Broccoli
- 12 ounces ziti pasta
- 1 teaspoon salt, for pasta water
- 4 cups fresh broccoli florets, cut into small pieces
For the Creamy Cheddar Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth, or vegetable broth
- 2 1/2 cups sharp cheddar cheese, shredded, divided
- 4 ounces cream cheese, softened, cut into cubes
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente. Drain the pasta well, rinse with cold water to stop the cooking process, and set aside.
⏱️ 10 min
- 3
While the pasta cooks, steam or blanch the broccoli florets until they are tender-crisp, about 3 to 5 minutes. Drain thoroughly and set aside.
⏱️ 5 min
- 4
In a large saucepan or Dutch oven, melt 1/4 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the whole milk and chicken broth until the mixture is smooth. Bring the sauce to a gentle simmer, whisking constantly, until it thickens, which should take about 5 to 7 minutes.
⏱️ 7 min
- 6
Reduce the heat to low. Stir in 2 cups of the shredded sharp cheddar cheese, the softened cream cheese cubes, Dijon mustard, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper. Continue stirring until all the cheeses are melted and the sauce is smooth and creamy.
⏱️ 5 min
- 7
Add the cooked ziti and the steamed broccoli florets to the cheese sauce. Stir gently to ensure all the pasta and broccoli are evenly coated.
⏱️ 2 min
- 8
Pour the pasta and broccoli mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min
- 9
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 2 tablespoons of melted unsalted butter. Sprinkle this topping evenly over the pasta mixture in the baking dish.
⏱️ 2 min
- 10
Bake for 25 to 30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 30 min•🌡️ 375
- 11
Remove from the oven and let the baked ziti stand for 5 to 10 minutes before serving. This allows the sauce to set slightly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Cheddar Baked Ziti
Ingredients
For the Pasta and Broccoli
- 12 ounces ziti pasta
- 1 teaspoon salt, for pasta water
- 4 cups fresh broccoli florets, cut into small pieces
For the Creamy Cheddar Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth, or vegetable broth
- 2 1/2 cups sharp cheddar cheese, shredded, divided
- 4 ounces cream cheese, softened, cut into cubes
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente. Drain the pasta well, rinse with cold water to stop the cooking process, and set aside.
⏱️ 10 min - 3
While the pasta cooks, steam or blanch the broccoli florets until they are tender-crisp, about 3 to 5 minutes. Drain thoroughly and set aside.
⏱️ 5 min - 4
In a large saucepan or Dutch oven, melt 1/4 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the whole milk and chicken broth until the mixture is smooth. Bring the sauce to a gentle simmer, whisking constantly, until it thickens, which should take about 5 to 7 minutes.
⏱️ 7 min - 6
Reduce the heat to low. Stir in 2 cups of the shredded sharp cheddar cheese, the softened cream cheese cubes, Dijon mustard, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper. Continue stirring until all the cheeses are melted and the sauce is smooth and creamy.
⏱️ 5 min - 7
Add the cooked ziti and the steamed broccoli florets to the cheese sauce. Stir gently to ensure all the pasta and broccoli are evenly coated.
⏱️ 2 min - 8
Pour the pasta and broccoli mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min - 9
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 2 tablespoons of melted unsalted butter. Sprinkle this topping evenly over the pasta mixture in the baking dish.
⏱️ 2 min - 10
Bake for 25 to 30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 30 min•🌡️ 375 - 11
Remove from the oven and let the baked ziti stand for 5 to 10 minutes before serving. This allows the sauce to set slightly.
⏱️ 10 min