John's Broccoli and Ziti Casserole Recipe -
John's Broccoli and Ziti Casserole Recipe
  • READY IN 35 mins

John's Broccoli and Ziti Casserole

Recipe by  

"This is a fast, easy pasta dish for garlic lovers. It can be served as a main dish or a side dish (for parties, etc.)."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a large skillet over medium heat. Saute broccoli and garlic until tender. In a large bowl, toss together broccoli, cooked pasta, and 1 1/2 packages of shredded mozzarella. Place in a 9x13 inch baking dish. Sprinkle with remaining mozzarella.
  3. Bake in preheated oven for 20 to 25 minutes, or until cheese is melted and lightly browned.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2003

I added boneless chicken breast to the broccoli and garlic, just to make it a little more of a meal. My kids loved it, so for that reason it will have a space in my recipe box. In my opinion, this was good but a little dry. Maybe adding a can of cream of mushroom soup would give it the little extra moisture that it needs.

Most Helpful Critical Review
Feb 08, 2007

Very easy and fast! Came out good... but next time id use less olive oil, it came out a bit too greasy, but still good thanks!

Dec 07, 2004

I thought this recipe was too dry also. A sauce would definitely help. Thanks anyway.

Oct 28, 2004

Ingredients looked like I couldn't go wrong, but it came out very sticky with cheese, and dry - it needed some type of sauce, I think... anyway, I saved it by pulling the broccoli out and simply mixing it with some spiral pasta and butter and herbs...

Sep 10, 2004

I thought this made a great meal. I served it along side of a very meaty baked pasta dish for an "Italian Night" dinner party. My friends are VERY picky eaters and they all loved it. It was simple and good. I don't think it was too dry at all - just make sure that you don't discard the oil in which the brocoli is cooked. As the brocoli is cooking, it makes some water, a little bit of which can also be tossed in with the pasta. All in all, I really liked this recipe and will definitely make it again. I served it with some vegetarian eggplant marinara on the side for those who like things saucy.

Apr 22, 2005

I also added some chicken breast to make it more of a meal. It wasn't too dry to eat, but I liked the idea of adding an alfredo sauce.

Aug 26, 2004

I thought it was too dry. It works better as a side dish rather than a main dish.

Jul 02, 2012

This recipe has great potential but was just alright as is. 16oz pasta for 6 people is quite a bit, so I stirred in just enough of the cooked pasta to be better balanced with the broccoli. Quite a few other reviews said it was dry; I foresaw that and added in some butter, which helped but wasn't enough. The cheese was in melted globs throughout the dish. I think making a roux and creating a sauce would fix that. I added Parmesan cheese too. Really good flavors but I think making a little sauce would really help. Made for Western Region Allstars Faceless Frenzy July 2012


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  • Calories
  • 654 kcal
  • 33%
  • Carbohydrates
  • 63.2 g
  • 20%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 31.3 g
  • 48%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 486 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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