Sheet Pan Cheesy Pasta with Roasted Broccoli and Crispy Panko
This one-pan pasta dish combines tender cavatappi with roasted broccoli florets and a rich Parmesan cream sauce, topped with melted mozzarella pearls and golden panko breadcrumbs. The broccoli gets perfectly caramelized while the pasta bakes in a creamy sauce that brings everything together. Fresh cherry tomatoes add bursts of brightness, while red pepper flakes provide a gentle heat. The crispy panko topping and fresh basil finish create textural contrast and herbaceous freshness. Perfect for busy weeknight dinners when you want comfort food without multiple pots and pans.
Ingredients
- 12 oz uncooked cavatappi or similar short pasta shapepenne or rotini1:1none
similar cook time
- 4 cups fresh broccoli florets
- 4 teaspoons olive or vegetable oil
- 1 ¼ teaspoons salt
- 6 tablespoons butter
- 3 cloves garlic, finely chopped
- ⅓ cup Gold Medal all-purpose flour
- 1 ¾ cups milk
- 1 cup heavy whipping cream
- 3 cups shredded Parmesan cheese
- 2 cups cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ½ teaspoon crushed red pepper flakes
- 1 cup fresh mozzarella cheese pearls
- 1 cup Progresso plain panko crispy bread crumbs
- ¼ cup fresh basil, cut into thin strips
Instructions
- 1
Heat oven to 400°F and spray 18x13-inch rimmed sheet pan with cooking spray
- 2
Cook and drain pasta according to package directions, return to Dutch oven
- 3
Toss broccoli with oil and salt, spread on sheet pan in single layer
- 4
Bake broccoli for 16 to 18 minutes until tender and lightly charred
- 5
Melt butter in saucepan over medium heat, add garlic and cook until fragrant
- 6
Whisk in flour and remaining salt until combined
- 7
Gradually stir in milk and cream mixture, increase heat to medium-high
- 8
Bring to boil stirring constantly, boil and stir 1 minute, reduce to medium heat
- 9
Stir in Parmesan cheese and cook until melted
- 10
Mix cheese sauce, tomatoes, red onion and pepper flakes into pasta
- 11
Spoon pasta mixture over roasted broccoli on sheet pan
- 12
Top with mozzarella pearls
- 13
Mix melted butter with bread crumbs, sprinkle over pasta
- 14
Bake for 16 to 18 minutes until bubbly and breadcrumbs are golden
- 15
Top with fresh basil before serving
Tips
Make sure to spread broccoli in a single layer for even roasting and caramelization
Gradually add the milk mixture to prevent lumps in your cheese sauce
Let the dish rest for 5 minutes after baking to allow the sauce to set before serving
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can prepare sauce and roast broccoli up to 1 day ahead, assemble and bake when ready
Serve hot directly from the sheet pan, garnish with extra basil if desired
Common Mistakes
Don't overcook the broccoli in the first bake to avoid mushy texture
Gradually add milk mixture to avoid lumpy sauce
Don't skip the rest time after baking to allow sauce to set
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
similar cook time
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but thaw and pat dry thoroughly first. Frozen broccoli may release more moisture during baking, so watch for excess liquid.
What if I don't have mozzarella pearls?
You can substitute with cubed fresh mozzarella, shredded mozzarella, or even chunks of cream cheese for similar creamy results.
How long will leftovers keep in the refrigerator?
Store covered leftovers in the refrigerator for up to 3 days. Reheat in 350°F oven until warmed through.