When the craving for comfort food strikes, nothing beats a bubbling pasta bake straight out of the oven. This broccoli and mushroom pasta bake is hearty, cheesy, and loaded with flavor—perfect for family dinners, meal prep, or cozy nights in. With wholesome veggies, tender pasta, and a rich tomato sauce, it’s a dish that feels indulgent while still sneaking in some greens.

Tips for the Best Pasta Bake

Undercook the pasta: Since it bakes in the oven, slightly undercooking the pasta ensures it doesn’t get too soft.
Get creative with cheese: Cheddar gives sharpness, mozzarella adds gooeyness, and Parmesan brings a salty kick—use a mix for maximum flavor.
Make it ahead: Assemble the bake, cover, and refrigerate for up to 24 hours before baking. Perfect for busy weeknights! You can also make double batch and freeze for busy working days.
Add protein: Shredded chicken, crispy bacon, or even chickpeas can bulk it up for an extra-filling meal.

Why You’ll Love This Dish

This broccoli and mushroom pasta bake ticks all the boxes: creamy, cheesy, veggie-packed, and satisfying. It’s a family-friendly dinner that reheats beautifully, so leftovers won’t go to waste. Plus, it’s flexible—you can swap the veggies, use gluten-free pasta, or lighten it up with low-fat cheese.

A simple, reliable recipe like this is one you’ll keep coming back to. Whether it’s a weeknight meal or a cozy Sunday dinner.

Broccoli & Mushroom Pasta

Course Main Course

Cuisine European, Italian

Keyword easy cooking, easy pasta recipe, eeasy dinner recipe, family meal, family recipe, pasta, pasta tray bake, tomato pasta

Prep Time 10

Cook Time 40

Total Time 50

Servings 4

Ingredients

250 g pasta (uncooked)
1 can finely chopped tomatoes
2 tbsp tomato puree
2 tbsp ketchup
1/2 ring chorizo
250 g mushrooms
1 red onion
small broccoli head
chilli (optional/to your liking)
salt
black pepper
1 tbsp Italian herbs
2-3 handfuls Cheddar cheese

Instructions

Pre-heat oven to 190ºC. Boil pasta according to package instruction. Separate florets of your broccoli and add them to the pasta when there is about 2 mins left to boil. Drain and set aside.
For the sauce, chop onion finely and add to a pan with olive oil, fry for couple of minutes until fragrant and add chopped chorizo. Let it fry for coupe of minutes and add sliced mushrooms, fry until water from the mushrooms simmers down. Add tomato puree and mix everything together, let it simmer for couple of minutes. Stir in ketchup, tomatoes, herbs, chilli, black pepper and salt. Simmer for few minutes, stir in pasta with broccoli and mix until everything combined evenly. Transfer into oven safe dish and sprinkle with grated cheese.
Bake in pre-heated oven for about 20 mins until cheese is golden brown on the top.