A local family restaurant has a dish very similar to this one that has been a favorite for years. My friend and I came up with this recipe when we were unable to find one anywhere, even in Italian cookbooks.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.

  • Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.

  • Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

Nutrition Facts

465 calories; 25.6 g total fat; 65 mg cholesterol; 402 mg sodium. 49.3 g carbohydrates; 12.6 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/07/2008
This is pretty bland; however here is what I did to improve on it... Added: 1/2 diced yellow onion 1 diced red pepper and I used EVOO instead of the butter. On a second version I used the above ingredient changes and then used whole wheat pasta. Thinking about adding steamed sliced carrots next time. Read More
(55)

Most helpful critical review

Rating: 3 stars
01/23/2012
Decent base recipe but needs some additions. I started the broccoli in a saute pan with a little vegetable broth & let it steam a bit then used fresh mushroom canned have very little flavor to me and added the garlic. Sauteed in a 50/50 blend of evoo and butter and a little crushed red pepper (to taste). Cooked and drained the pasta and then added it to the same pan no need to bake it. Sprinkled liberally wth the parmesean before serving. YUMMY! Read More
(5)
48 Ratings
  • 5 star values: 18
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/07/2008
This is pretty bland; however here is what I did to improve on it... Added: 1/2 diced yellow onion 1 diced red pepper and I used EVOO instead of the butter. On a second version I used the above ingredient changes and then used whole wheat pasta. Thinking about adding steamed sliced carrots next time. Read More
(55)
Rating: 4 stars
12/07/2008
This is pretty bland; however here is what I did to improve on it... Added: 1/2 diced yellow onion 1 diced red pepper and I used EVOO instead of the butter. On a second version I used the above ingredient changes and then used whole wheat pasta. Thinking about adding steamed sliced carrots next time. Read More
(55)
Rating: 4 stars
01/24/2012
Simple and just plain delicious! I usually have this as a side dish but tonight I need something quick and this was perfect for a "meatless" weeknight meal. I used a steam in bag of broccoli and sauteed some fresh portabella mushrooms in a little olive oil along with the garlic. I didn't bother baking this but just tossed everything together with a little olive oil a bit of salt and cracked black pepper then topped it with some shredded Parmesan and Romano cheese - delish! Read More
(28)
Advertisement
Rating: 4 stars
05/12/2007
Good recipe Karen. I added a bit of onion to the mushroom saute (used fresh shrooms)more garlic and just a touch of Italian seasoning. Topped with a little fresh basil and parm. I would definitely eat this again and thanks for the recipe! Read More
(27)
Rating: 4 stars
12/11/2007
Made this tonight and thought it was great. I made a few minor tweaks - used cavatappi noodles added extra garlic a splash of Worcestershire sauce and some leftover frozen shrimp I had. It would have been just as good without the shrimp. Also topped it off with a couple of handfuls of mozzarella before baking. After tasting the final outcome I think this would also be good with portabellas and/or a pesto sauce mixed in. Will definitely make this again! Read More
(25)
Rating: 4 stars
08/09/2010
We have a similar recipe at a local restaurant that is very popular with patrons. Based on other's recommendations I jazzed it up. I used EVOO and butter (the butter is the taste it needs) and added a dash of kosher salt and fresh ground black pepper. What an easy side dish to grilled pork chops! Read More
(15)
Advertisement
Rating: 5 stars
07/14/2011
This was one of the best side dishes I've made from Allrecipes. I love broccoli and mushrooms and struggle with ways to make them creative and new. The result was amazingly delicious. My only changes were using a vegetable corkscrew pasta instead of cavatelli which created a colorful palatte. And I used fresh mushrooms. It was sooo good. I did add a bit of salt and pepper as well but I thought it had great flavor; not bland at all. I can't wait until lunch tomorrow to have more and to schedule a dinner party so I can show it off! Thanks so much for a fabulous recipe. Read More
(12)
Rating: 5 stars
08/27/2003
My cousin gave me this recipe to try and my husband and I LOVED it!! Not exactly a "heart healthy" dish but I'm thinking of substituting some or all of the butter for olive oil next time. Read More
(7)
Rating: 4 stars
08/27/2003
This was a great dinner didn't have a lot of flavor. I used 1/4 c. olive oil instead of butter maybe that's why. I was trying to make it less fat. I used a parm and romano mix. I will make it again and play around with the flavors Read More
(7)
Rating: 4 stars
02/13/2008
This is a delicious dinner and is easy to make! I spiced it up a little with some crushed red pepper flakes and various seasonings. We also tried it by adding pesto to it but I like it better without. You could use less butter about 1/2 as much is enough. I added extra parmesan cheese and topped it with mozzarella before baking. I will definitely make this many more times! Read More
(6)
Rating: 3 stars
01/23/2012
Decent base recipe but needs some additions. I started the broccoli in a saute pan with a little vegetable broth & let it steam a bit then used fresh mushroom canned have very little flavor to me and added the garlic. Sauteed in a 50/50 blend of evoo and butter and a little crushed red pepper (to taste). Cooked and drained the pasta and then added it to the same pan no need to bake it. Sprinkled liberally wth the parmesean before serving. YUMMY! Read More
(5)