All the elements of pasta Alfredo in a make-ahead casserole. You can easily omit the chicken and substitute vegetable broth if you want to make this vegetarian. Try adding additional vegetables, like peas, spinach, or kale, for equally delicious results.
- Yield: 8 servings
- Difficulty: Easy
- Total: 1 hr 15 mins
- Active: 30 mins
- 12 ounces dried ziti pasta
- 3 cups frozen broccoli florets
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- 1/2 white or yellow onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 cup reduced-sodium chicken broth
- 1 cup whole milk
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded cooked rotisserie or leftover chicken
- 1/2 cup freshly shredded fresh mozzarella cheese
- Preheat the oven to 375°F. Grease a 2-quart baking dish.
- Cook the pasta in a large pot of salted water according to package directions. In the last minute or two of cooking, add the broccoli and cook until the pasta is done and the broccoli is bright green. Drain and set aside.
- Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and onion and cook until softened and fragrant, stirring often, 1 to 3 minutes. Sprinkle with flour and cook, stirring almost constantly, until the flour is lightly toasted (it should smell like baked pie crust). Slowly add the chicken broth, whisking to combine, until smooth. Whisk in the milk and bring the mixture to a simmer, stirring often, until slightly thickened. Remove from heat and stir in Parmesan cheese, salt, pepper, chicken, and the drained pasta and broccoli. Transfer the mixture to the prepared baking dish. Sprinkle with the mozzarella.
- Bake until the pasta is heated through and the cheese is melted and just barely starts to turn golden, 20 to 25 minutes. Serve immediately.