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When it comes to comfort food, few dishes can compete with a creamy pasta bake. Enter the Creamy Broccoli Almondine Pasta Bake—a delightful blend of flavors and textures that transforms simple ingredients into a satisfying and nutritious meal. This dish is perfect for weeknight dinners or entertaining guests, offering a harmonious combination of al dente pasta, tender broccoli, and a rich, creamy sauce that envelops each bite.

Creamy Broccoli Almondine Pasta Bake

If you're looking for a comforting and nutritious dinner idea, try this Creamy Broccoli Almondine Pasta Bake. This delicious recipe features al dente penne pasta, tender broccoli, and a rich, creamy sauce that envelops every bite. The nutty flavor of sliced almonds adds a perfect crunch, while the inclusion of broccoli provides essential vitamins and minerals. Perfect for weeknight meals or entertaining, this bake combines richness with wholesome ingredients for a satisfying dish everyone will love.
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Ingredients
  

12 oz penne pasta

2 cups fresh broccoli florets

1 cup sliced almonds

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup ricotta cheese

1 teaspoon lemon zest

1 teaspoon lemon juice

Salt and pepper to taste

1/2 teaspoon red pepper flakes (optional)

1 cup shredded mozzarella cheese

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Add the broccoli florets during the last 3 minutes of cooking. Drain the pasta and broccoli and set aside.

      Toast the Almonds: In a large skillet, heat the olive oil over medium heat. Add the sliced almonds and toast for about 3-4 minutes until golden and fragrant, stirring frequently. Remove half of the almonds and set them aside for topping later.

        Prepare the Creamy Sauce: In the same skillet with the remaining almonds, add minced garlic and sauté for about 1 minute until fragrant. Lower the heat and stir in heavy cream, then add Parmesan cheese, ricotta cheese, lemon zest, lemon juice, salt, and pepper. Stir well until the cheese has melted and the sauce is creamy and cohesive. If using, add red pepper flakes.

          Combine Pasta and Sauce: In a large mixing bowl, add the drained pasta and broccoli, then pour the creamy sauce over the top. Gently mix until everything is well coated.

            Assemble the Bake: Transfer the pasta and broccoli mixture into a greased 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly on top, followed by the reserved toasted almonds.

              Bake: Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is bubbly and golden brown.

                Garnish and Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 20 min | 50 min | 6 servings