Broccoli Cheddar Rotini Bake: The Ultimate Baked Dish for Pasta Lovers

If you’re on a mission to find the most comforting baked dish that’s equal parts creamy, cheesy, and healthy-ish, say hello to the Broccoli Cheddar Rotini Bake. Right from the first bite, you’ll notice how broccoli pasta brings a pop of green to every forkful, sharp cheddar delivers next-level flavor, and curly rotini soaks up all that luscious sauce. It’s the perfect family dinner for anyone who craves comfort food but also wants to sneak in some extra veggies (and yes, even picky eaters usually ask for seconds!).

Let’s be honest—sometimes you just want something bubbling, golden, and totally satisfying. You want those crispy, cheesy edges. You want that savory aroma that makes the whole kitchen smell like happiness. This is that dish. IMO, this Broccoli Cheddar Rotini Bake should be a staple in every home cook’s comfort-food rotation. FYI: it’s as easy to make as it is to devour.


Why Broccoli Cheddar Rotini Bake Is the Baked Dish You Need

  • Broccoli pasta adds vitamins, fiber, and color without overpowering the cheesy goodness.
  • Cheddar cheese delivers bold, creamy flavor that classic mac and cheese lovers will adore.
  • Rotini is the secret weapon: those spirals catch every bit of sauce, making each bite extra satisfying.
  • As a baked dish, it gets a beautiful golden crust—think crispy breadcrumbs and bubbling cheese.
  • This is comfort food you can feel good about, and it’s easy to double for gatherings or meal prep.

Ingredients: Simple, Wholesome, and Pantry-Friendly

Here’s what you’ll need for a generous casserole (serves about 6, or 4 with big appetites):

For the Bake

  • 3 cups dry rotini pasta
  • 3 cups broccoli florets, chopped small (fresh or frozen)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 ½ cups milk (whole or 2% is best)
  • 2 cups shredded sharp cheddar cheese (plus more for topping)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon Dijon mustard (optional but excellent)
  • 1 teaspoon salt (plus more for pasta water)
  • ½ teaspoon black pepper
  • Pinch of cayenne or smoked paprika (for a gentle kick)

For the Topping

  • 1 cup panko or regular breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons grated Parmesan


How to Make Broccoli Cheddar Rotini Bake (With Tips & Tricks)

1. Boil the Pasta & Broccoli

Bring a big pot of salted water to a boil. Add the rotini and cook until just shy of al dente (about 2 minutes less than package directions). In the last 3 minutes, add your broccoli florets so they cook right alongside the pasta. Drain well, but save ¼ cup of pasta water for later.

Side note: Want ultra-bright broccoli? After boiling, rinse with cold water for a second. It stops the cooking and keeps the green color vivid.

2. Make the Cheddar Cheese Sauce

In a large saucepan, melt the butter over medium heat. Add the flour, whisking constantly for 1–2 minutes (hello, roux!). Gradually pour in the milk while whisking to keep things smooth.

Once the mixture thickens (about 3–4 minutes), add garlic powder, mustard, salt, pepper, and cayenne/paprika. Lower the heat and stir in the cheddar and Parmesan cheese, a handful at a time, until everything’s melty and creamy.

Pro tip: Turn off the heat before adding cheese. It helps prevent clumps or a gritty texture.

3. Combine Everything

Stir your drained rotini and broccoli into the cheese sauce. If the mixture is super thick, add a splash of reserved pasta water until it’s silky and coats the pasta beautifully.

Taste and adjust seasoning—don’t be shy with the black pepper!

4. Assemble and Top

Pour the cheesy broccoli pasta mixture into a greased 9×13-inch (or similar) baking dish. Sprinkle extra cheddar cheese over the top if you’re feeling indulgent (highly recommended).

Mix the breadcrumbs, melted butter, and Parmesan in a bowl. Scatter this topping evenly across the bake for ultimate crispiness.

5. Bake to Golden Perfection

Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden brown. If you love an ultra-crispy top, broil for 2–3 minutes at the end—just keep an eye on it.

Let it cool for 5–10 minutes before serving. (This helps everything set and keeps you from burning your tongue in excitement.)


Nutrition Table: What’s In Every Cheesy, Baked Bite?

IngredientCaloriesCarbs (g)Protein (g)Fat (g)
Rotini (½ cup dry)105223.50.5
Broccoli (½ cup)1531.30.2
Cheddar (⅓ cup)14619.612
Parmesan (1 tbsp)220.221.5
Milk (⅓ cup)41422
Butter (½ tbsp)51005.7
Breadcrumb topping40711
Total per serving42037.219.422.9

Key Takeaway:
Each serving offers a satisfying balance of protein, healthy fats, fiber, and plenty of calcium—making it a filling, wholesome baked dish you’ll want to keep in your rotation.


Why You’ll Love This Broccoli Cheddar Rotini Bake

  • One-pan magic: Fewer dishes, more flavor.
  • Crispy top, creamy inside: The best of both worlds.
  • Make-ahead hero: Assemble, refrigerate, and bake when you’re ready.
  • Customizable: Add other veggies, use whole wheat rotini, or go gluten-free.
  • Leftovers = the best lunch ever: Just add a splash of milk when reheating.

Customization Corner: Make It Your Way

  • Love spice? Add chopped jalapeños or red pepper flakes to the sauce.
  • Boost protein: Stir in cooked chicken, white beans, or lentils.
  • Go gluten-free: Use GF rotini and gluten-free breadcrumbs.
  • Mix up the cheese: Try gouda, mozzarella, or Monterey Jack for a different flavor profile.
  • Add more veg: Peas, carrots, or spinach fit right in.

Common Mistakes (and How to Dodge Them)

  • Sauce is grainy? Always add cheese off the heat, and use freshly shredded for best meltability.
  • Broccoli too mushy? Only boil for a few minutes, then cool quickly.
  • Pasta is dry? Don’t overbake and be generous with the cheese sauce!
  • Bland flavor? Taste as you go, and use enough salt, mustard, and cheese for zing.

Real-Life Analogy: This Bake = Cozy Night In

Picture this: It’s chilly outside, your favorite show is queued up, and you pull a bubbling, golden Broccoli Cheddar Rotini Bake from the oven. You scoop out a steaming portion, the cheese stretching just right, the broccoli perfectly tender, and those crispy breadcrumbs crunch with every bite. It’s like a cozy night in, wrapped up in a casserole.


Quick FAQs

Q1: Can I use frozen broccoli?
A: Absolutely! Toss it in with the pasta for the last few minutes of boiling—no need to thaw.

Q2: Can I make this ahead?
A: Yes! Assemble everything, cover, and refrigerate for up to 24 hours. Bake when ready to eat.

Q3: Can I freeze this bake?
A: You can! Let it cool, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding extra time as needed.

Q4: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk for best results.

Q5: What’s the best cheese for this recipe?
A: Sharp cheddar is classic, but feel free to experiment with mozzarella, gouda, or fontina!


My Extra Enthusiasm: Why This Is My Go-To Pasta Bake

I’ve made Broccoli Cheddar Rotini Bake for every occasion—from weeknight dinners to holiday potlucks. I love how easy it is to adapt, and how everyone (even those “I don’t eat green things” people) ends up cleaning their plate. Plus, there’s something magical about that golden topping. It’s the kind of meal that turns an ordinary night into something special. And, not gonna lie, it makes the best midnight snack. 😅


Your Turn! Share Your Rotini Bake Wins

Have you tried this Broccoli Cheddar Rotini Bake? Did you add your own twist? Maybe some roasted garlic, extra veggies, or a fancy cheese blend? I want to hear about it! Drop your results, hacks, or photos in the comments—sharing is caring (especially when it comes to comfort food).


More Cheesy Inspiration


Final Thoughts

Broccoli Cheddar Rotini Bake is everything a baked dish should be: cozy, cheesy, and packed with flavor (and veggies!). Whether you’re making dinner for your family or prepping lunches for the week, this broccoli pasta bake delivers every time. Don’t forget the crispy topping—and remember, the best recipes are the ones you make your own. Try it, tweak it, and let me know what you think!

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