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Easy Broccoli Pesto Cavatappi

Easy Broccoli Pesto Cavatappi

Broccoli and cheese, in a fulfilling cavatappi pasta casserole. Let this spin on macaroni and cheese make your night special no matter the day of the week.
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine dinner, easy weeknight dinner, pasta
Servings 8


  • 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


  • Heat the oven to 350 F.
  • Bring a pot of water to a boil. Cook the pasta to al dente according to package directions.
  • 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.
  • Chop the broccoli florets to small bite-sized pieces. Like, toddler small.
  • Drain the pasta. Add the cheese sauce. Add the broccoli. Pour all into a 13x9 bake dish. Top with a mixture of the panko and olive oil. Cover tightly with foil.
  • 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.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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