Rating: 3.82 stars
79 Ratings
  • 5 star values: 23
  • 4 star values: 32
  • 3 star values: 17
  • 2 star values: 1
  • 1 star values: 6

This is a fast, easy pasta dish for garlic lovers. It can be served as a main dish or a side dish (for parties, etc.).

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Heat oil in a large skillet over medium heat. Saute broccoli and garlic until tender. In a large bowl, toss together broccoli, cooked pasta, and 1 1/2 packages of shredded mozzarella. Place in a 9x13 inch baking dish. Sprinkle with remaining mozzarella.

  • Bake in preheated oven for 20 to 25 minutes, or until cheese is melted and lightly browned.

Nutrition Facts

654 calories; protein 30.3g; carbohydrates 63.2g; fat 31.3g; cholesterol 47.8mg; sodium 485.8mg. Full Nutrition
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Reviews (84)

Most helpful positive review

Rating: 4 stars
09/29/2003
I added boneless chicken breast to the broccoli and garlic just to make it a little more of a meal. My kids loved it so for that reason it will have a space in my recipe box. In my opinion this was good but a little dry. Maybe adding a can of cream of mushroom soup would give it the little extra moisture that it needs. Read More
(26)

Most helpful critical review

Rating: 3 stars
06/29/2010
I am Italian and we eat this all the time. This recipe can use some help.... First - make it with alot less oil (3 tbs) then use chicken or vegetable broth. Also, using fresh broccoli, fresh basil and some crushed red pepper makes all the difference. I dont use mozzerella (no taste). I finish it with Romano, parmiagano or feta depending on what we are in the mood for. Read More
(73)
79 Ratings
  • 5 star values: 23
  • 4 star values: 32
  • 3 star values: 17
  • 2 star values: 1
  • 1 star values: 6
Rating: 3 stars
06/29/2010
I am Italian and we eat this all the time. This recipe can use some help.... First - make it with alot less oil (3 tbs) then use chicken or vegetable broth. Also, using fresh broccoli, fresh basil and some crushed red pepper makes all the difference. I dont use mozzerella (no taste). I finish it with Romano, parmiagano or feta depending on what we are in the mood for. Read More
(73)
Rating: 4 stars
09/29/2003
I added boneless chicken breast to the broccoli and garlic just to make it a little more of a meal. My kids loved it so for that reason it will have a space in my recipe box. In my opinion this was good but a little dry. Maybe adding a can of cream of mushroom soup would give it the little extra moisture that it needs. Read More
(26)
Rating: 4 stars
03/16/2007
This was a great alternative as I needed a side without parmesan cheese with my Italian pork chops (I ran out...). I used leftover spaghetti and added parsley (personal taste) and a couple tablespoons of milk (to help keep from drying out). I think the milk wasn't so necessary as watching the dish. I don't think it needs very much time in the oven. The oven is what dries out the pasta and everything is already cooked, so it's best just to leave it in to melt the cheese rather than wait for it to be brown. Covering with foil might be another option, too. Overall - very good for a quick side! Read More
(14)
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Rating: 4 stars
10/06/2014
I read the reviews before I made it and added about an 1/8 of a cup of milk while mixing it together...made it perfect...for a more filling meal I added Italian sausage which I cooked and then sautéed together with the brocolli (fresh) I also added about a test of Greek seasoning...and added an equal amount of cheddar cheese to the mozzarella (one 8 oz bag of cheddar and one 8 oz bag of mozz.)also I mixed the brocolli and pasta together before adding cheese and there were no clumps. It turned out absolutely amazing and to me and my hubby it solved all of the problems in previous reviews. Read More
(10)
Rating: 3 stars
07/02/2012
This recipe has great potential but was just alright as is. 16oz pasta for 6 people is quite a bit, so I stirred in just enough of the cooked pasta to be better balanced with the broccoli. Quite a few other reviews said it was dry; I foresaw that and added in some butter, which helped but wasn't enough. The cheese was in melted globs throughout the dish. I think making a roux and creating a sauce would fix that. I added Parmesan cheese too. Really good flavors but I think making a little sauce would really help. Made for Western Region Allstars Faceless Frenzy July 2012 Read More
(10)
Rating: 3 stars
02/08/2007
Very easy and fast! Came out good... but next time id use less olive oil, it came out a bit too greasy, but still good thanks! Read More
(9)
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Rating: 4 stars
09/10/2004
I thought this made a great meal. I served it along side of a very meaty baked pasta dish for an "Italian Night" dinner party. My friends are VERY picky eaters and they all loved it. It was simple and good. I don't think it was too dry at all - just make sure that you don't discard the oil in which the brocoli is cooked. As the brocoli is cooking it makes some water a little bit of which can also be tossed in with the pasta. All in all I really liked this recipe and will definitely make it again. I served it with some vegetarian eggplant marinara on the side for those who like things saucy. Read More
(5)
Rating: 1 stars
12/07/2004
I thought this recipe was too dry also. A sauce would definitely help. Thanks anyway. Read More
(4)
Rating: 4 stars
12/09/2008
This is my go-to "it's easy after work" recipe. Only change is that I saute the broccoli in about 1/4 cup olive oil and add the remaining 1/4 cup as I'm mixing everything together. (Sometimes I need more sometimes not so much.) I frequently saute a diced chicken breast or two with the broccoli or grill some chicken beforehand and throw it in. Thanks for a great staple! Read More
(4)