Easy Broccoli Pesto Cavatappi: A Wholesome & Cheesy Weeknight Pasta Bake
Welcome to a truly delightful twist on a beloved classic! This Easy Broccoli Pesto Cavatappi casserole is more than just a meal; it’s a comforting experience, brimming with creamy cheese, vibrant pesto, and tender-crisp broccoli, all perfectly coated on al dente cavatappi pasta. It’s the kind of fulfilling dish that transforms an ordinary weeknight into something special, offering the familiar joy of macaroni and cheese but with an elevated, more wholesome profile you can feel good about.
Hola, food lovers! Prepare yourselves for a winning recipe that will quickly become a household favorite. Imagine your favorite mac and cheese, but reimagined – lighter, brighter, and packed with the goodness of green vegetables, yet still utterly indulgent. That’s precisely what this Easy Broccoli Pesto Cavatappi delivers. By simply swapping out some ingredients for higher quality choices and generously incorporating fresh broccoli, a classic comfort food is gloriously reborn. It’s undeniably a creamy, dreamy, and cheesy pasta dish – and that’s precisely what makes it so incredibly awesome. But with every bite, you’ll appreciate the thoughtful selection of ingredients that make this casserole not just delicious, but also a more balanced option for your family.
The Secret to Incredible Flavor: Quality Ingredients
One of the core philosophies behind this recipe is the use of high-quality ingredients, and for that, I’ve proudly partnered with Organic Valley. They are a brand synonymous with integrity and excellence, offering a comprehensive line of organic cheeses that includes everything from shreds and blocks to slices and snack sticks. What truly sets Organic Valley apart is their unwavering commitment to purity: all their cheeses are produced without the use of antibiotics, synthetic hormones, toxic pesticides, or GMOs. Furthermore, the majority of their cheeses are also vegetarian-friendly, addressing the crucial “rennet thing” for many conscious consumers. This dedication to natural, wholesome production practices makes their products not just better for you, but also undeniably better tasting.
I happily incorporated no less than FOUR fantastic Organic Valley products into this dish because each one contributes significantly to the overall flavor and texture: their rich butter, wholesome milk, meltingly good mozzarella cheese, and intensely flavorful sharp white cheddar cheese. Each element plays a vital role in creating the luscious, creamy sauce that defines this casserole. And here’s a fun and inspiring factoid: Organic Valley’s Master Cheesemaker is a woman, and she holds the distinction of being the first woman ever to earn that prestigious title. It’s a testament to their innovative spirit and commitment to craftsmanship.
And let’s not forget, Organic Valley cheese hails from Wisconsin – the dairy state! That truly seals the deal on quality and authenticity.
Beyond the exceptional dairy products from Organic Valley, I extended the commitment to quality across the board. I opted for organic broccoli, ensuring a cleaner, fresher taste, and organic fresh basil for that burst of aromatic freshness. The pasta choice was a high-quality cavatappi – its corkscrew shape is perfect for clinging to every drop of the rich sauce. And for the pesto, I sought out the best available option at my local Publix. By consciously choosing “better-for-us” ingredients, we’re not just making a healthier meal; we’re crafting a dish whose flavors are so wonderfully good, they’re truly out of this world.
Crafting Your Easy Broccoli Pesto Cavatappi: A Simple & Smart Process
So, how do we bring this Easy Broccoli Pesto Cavatappi recipe to life? It’s surprisingly simple, designed for maximum flavor with minimal fuss. Here’s a breakdown of the easy-peasy steps:
The Creamy Béchamel Base:
First, we start with a classic béchamel sauce, the foundation of any great cheesy pasta bake. You’ll begin by melting the Organic Valley butter and whisking in the all-purpose flour to create a smooth roux. This roux is essential for thickening the sauce. Then, you’ll slowly incorporate the Organic Valley milk, whisking continuously to ensure a lump-free base. Heat this mixture gently over medium to medium-high heat, stirring until it’s warmed through but not yet fully thickened. The key here is patience – gradual addition and constant whisking will give you the silkiest sauce.
The Irresistible Cheese & Pesto Infusion:
Once your béchamel base is ready and removed from the heat, it’s time for the magic! We’ll load it up with a generous amount of shredded Organic Valley mozzarella for its incredible meltiness and Organic Valley sharp white cheddar for a deep, robust cheesy flavor. These two cheeses create a harmonious blend that is both creamy and wonderfully savory. A hint of Dijon mustard is then added, providing a subtle tang that perfectly balances the richness of the cheese. Finally, the prepared pesto brings a vibrant, herbaceous note, tying all the flavors together beautifully. A pinch of kosher salt and fresh cracked pepper seasons the sauce to perfection. Whisk everything until it’s nearly smooth and completely melted into a glorious, velvety cheese sauce.
Pasta, Broccoli & Assembly:
While your sauce comes together, cook the cavatappi pasta in a pot of boiling water according to package directions, aiming for an al dente texture. This is crucial because the pasta will continue to cook slightly in the oven, and you don’t want it to become mushy. What’s truly brilliant about this recipe is how we handle the broccoli. Instead of pre-cooking or even blanching it, we chop the broccoli florets into small, bite-sized pieces – think toddler-sized, ensuring they cook through evenly and integrate seamlessly into every forkful. This genius shortcut not only saves you a step and a pot to wash but also ensures the broccoli retains a delightful bit of crunch, adding an interesting texture contrast to the creamy pasta rather than turning into a soft, uniform mush. It’s a game-changer!
Once the pasta is drained, combine it with the rich cheese sauce and the finely chopped raw broccoli. Give it a good toss to ensure everything is evenly coated. Pour this delightful mixture into a 13×9 baking dish. For a perfect golden-brown topping with added texture, sprinkle a mixture of panko breadcrumbs and a drizzle of olive oil over the top. Cover the dish tightly with foil and it’s ready for the oven!
Baking to Golden Perfection:
Bake the casserole at 350° F for 25 minutes. This initial covered bake allows the broccoli to steam and cook gently within the sauce, while the flavors meld beautifully. After 25 minutes, remove the foil and bake for another 10 minutes, or until the top is golden brown and the casserole is bubbly and irresistible. The panko topping will crisp up nicely, adding another layer of texture. This recipe yields a generous 8 servings, making it perfect for family dinners or entertaining guests.
Why You’ll Love This Easy Broccoli Pesto Cavatappi
This dish stands out for several reasons, making it a reliable and delightful addition to your recipe rotation:
- Effortless Preparation: The decision to add raw broccoli directly to the casserole eliminates a whole cooking step, making this recipe incredibly convenient for busy weeknights.
- Nutrient-Packed: Thanks to the generous amount of broccoli, you’re getting a healthy dose of vitamins, minerals, and fiber, making this comfort food a little more virtuous.
- Unforgettable Flavor: The combination of premium organic cheeses, savory pesto, and the fresh bite of broccoli creates a complex yet approachable flavor profile that’s simply addicting.
- Ultimate Comfort Food: It embodies everything you love about a warm, cheesy pasta bake – hearty, satisfying, and deeply comforting.
- Versatile & Adaptable: While perfect as is, this casserole is also a fantastic base for customization.
Serving Suggestions & Customization Ideas
To round out your meal, this Easy Broccoli Pesto Cavatappi pairs wonderfully with a simple, crisp green salad dressed with a light vinaigrette. A side of crusty garlic bread is also an excellent choice for soaking up any extra sauce. For added protein, consider stirring in some cooked shredded chicken or a handful of sautéed shrimp just before baking.
Feeling creative? Here are a few ways to customize this recipe:
- Add More Veggies: Stir in some sautéed mushrooms, bell peppers, or spinach.
- Spice it Up: A pinch of red pepper flakes in the sauce can add a delightful kick.
- Herbaceous Twist: Experiment with other fresh herbs like parsley or chives alongside the basil.
- Different Cheeses: While the mozzarella and sharp cheddar are a dream, a bit of grated Parmesan or Gruyère could also add interesting depth.
- Tangy Brightness: A squeeze of fresh lemon juice stirred in after baking can brighten all the flavors.
Once you try this Easy Broccoli Pesto Cavatappi recipe, you’ll feel absolutely wonderful about serving it. It’s the perfect harmony of delicious comfort, high-quality ingredients, and a generous boost of broccoli’s vitamins and minerals. So go ahead, give it a try!
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Easy Broccoli Pesto Cavatappi
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Ingredients
- 2 Tbs Organic Valley Butter
- 2 Tbs all-purpose flour
- 4 cups Organic Valley 1% Milk
- 1 tsp Dijon mustard
- ¼ cup prepared pesto
- 1 pkg 1-1/2 cups Organic Valley Shredded Mozzarella Cheese
- 1 8 oz block Organic Valley Sharp Cheddar Cheese, shredded
- 1 tsp kosher salt
- ¼ tsp fresh cracked pepper
- 16 oz cavatappi pasta
- broccoli florets from 3 heads of broccoli the generic bunch size at the grocery store
- ½ cup panko breadcrumbs
- garnish: fresh organic basil leaves chiffonade
Instructions
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Heat the oven to 350 F.
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Bring a pot of water to a boil. Cook the pasta to al dente according to package directions.
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Meanwhile, in a medium saucepan, prepare a roux with the butter and flour. Add the milk slowly, whisking, and heat on medium/medium-high, stirring, until very warm but not thickened. Turn off the heat. Add the cheeses, Dijon, salt, pepper, and pesto, and whisk until almost smooth.
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Chop the broccoli florets to small bite-sized pieces. Like, toddler small.
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Drain the pasta. Add the cheese sauce. Add the broccoli. Pour all into a 13×9 bake dish. Top with a mixture of the panko and olive oil. Cover tightly with foil.
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Bake at 350° F for 25 minutes. Remove the foil to uncover and bake 10 minutes further until golden on top and bubbly. Yields: 8 servings.
