This tomato broccoli pasta makes a quick weeknight dinner that is both delicious and easy to make. The dish features al dente pasta tossed with a flavorful tomato sauce, fresh cherry tomatoes, broccoli florets, parmesan, mozzarella, and it´s topped with crispy prosciutto bits (which take the whole dish over the top!). With its satisfying flavors and textures, this pasta dish is sure to become a new family favorite.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here´s what you need to make this easy recipe:
- broccoli – fresh or frozen but preferably fresh because it´s crunchy
- pasta – any kind of medium-sized pasta such as penne, fusilli (spirals), or bowties
- tomato sauce – you can use store-bought or homemade marinara sauce (super quick), easy tomato sauce (super quick), or this vegetarian spaghetti sauce (more time-consuming but it´s so rich and tastes best)
- fresh grape tomatoes or cherry tomatoes – they add freshness to the dish
- broth – I use it to clean the tomato sauce jars but it also adds additional flavor to the sauce, you can use vegetarian broth or just water
- mozzarella – I like to use small mozzarella balls but you can also cut up regular mozzarella (in a brine) into cubes
- parmesan cheese – in two forms: finely shredded to combine with the dish and shaved into strips using a vegetable peeler for those satisfying bites of flavorful cheese
- crispy prosciutto – a real game-changer – do not omit this! substituting crunchy baked bacon would also work but prosciutto is best here – once you´ll try it you will be making it all the time!
TIP: If using store-bought tomato sauce that doesn´t taste that great, I like to season it additionally with garlic powder, onion powder, a touch of sugar, and chili flakes.
How to make tomato broccoli pasta step by step
STEP 1: Prepare the ingredients: Cut the broccoli into small florets (bite-sized pieces). You can also use the stem – just peel it and cut it into slices. Cut the tomatoes and mozzarella balls in half. If using a mozzarella block, cut it into small 1/2 inch (1.5 cm) cubes. Shave the parmesan using a vegetable peeler until you have about 1/2 cup. Then grate the remaining parmesan using the small holes of a box grater until you have about 1/2 cup.
Preheat the oven to 400°F (200°C).
STEP 2: Cook the pasta and broccoli together in a large pot. The cooking time for the broccoli is 4 minutes, and the cooking time for the pasta is the time provided on the package minus 1 minute. For example, if the package suggests cooking the penne pasta for 8 minutes, add the pasta to a large pot filled with boiling, well-salted water. Cook the pasta for 3 minutes, then add the broccoli and cook for an additional 4 minutes.
While the pasta and broccoli are cooking, prepare the prosciutto chips.
STEP 3+4: Bake the prosciutto:
Lay the prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for about 10 minutes or until browned and crispy. Transfer the prosciutto to a plate – it will crisp up while cooling. Once cooled, break it up into smaller pieces. Note that the baking time may vary depending on the oven, so keep an eye on it to prevent burning.
STEP 5: Drain the pasta and broccoli, and return them to the pot. Add the tomato sauce. Use chicken broth to clean out the tomato sauce jars and add it to the pot. Bring the mixture to a boil. Stir in the grated parmesan.
STEP 6: Transfer the pasta to a casserole dish. Gently stir in the shaved parmesan, grape tomatoes, and mozzarella.
Bake for about 10 minutes or until everything is warmed through, and the mozzarella is soft and melted.
Remove from the oven and top with the crispy prosciutto.
Serve with additional grated parmesan.
Enjoy!
Stovetop instructions
If you don´t want to turn on the oven, you can prepare this dish on the stovetop. Simply add mozzarella and tomatoes to the pasta with tomato sauce and broccoli in the pot, cook for 2-3 minutes until warmed through and slightly melted. Stir in shaved parmesan. Cook prosciutto in a pan until browned and crispy on both sides (just like bacon, detailed instructions with photos can be found here: crispy prosciutto).
I prefer preparing this dish in the oven otherwise mozzarella cheese melts all over the pasta while you are warming it up.
Storage instructions
This pasta dish and crispy prosciutto reheat well. Store it in the fridge for up to 3-4 days. Reheat in the oven or in a pot.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Cheesy Tomato Broccoli Pasta with Crispy Prosciutto
Ingredients
- 13 ounces (370g) penne
- 1 head broccoli 1 pound or 450g
- 1 (24 fl oz or 800ml) jar tomato sauce, marinara sauce, or spaghetti sauce store-bought or homemade
- 1/2 cup (120ml) chicken broth
- 1/2 cup (45g) grated parmesan on the small holes of a box grater
- 1/2 cup (40g) shaved parmesan using a vegetable peeler
- 8 ounces (250g) mozzarella I used mini mozzarella balls
- 25 grape tomatoes or cherry tomatoes
- 3 ounces (85g) sliced prosciutto prosciutto crudo
- salt and pepper to taste
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Instructions
- Prepare the ingredients: Cut the broccoli into small florets (bite-sized pieces). You can also use the stem – just peel it and cut it into slices. Cut the tomatoes and mozzarella balls in half. If using a mozzarella block, cut it into small 1/2 inch (1.5 cm) cubes. Shave the parmesan using a vegetable peeler until you have about 1/2 cup. Then grate the remaining parmesan using the small holes of a box grater until you have about 1/2 cup.
- Preheat the oven to 400°F (200°C).
- Cook the pasta and broccoli together in a large pot. The cooking time for the broccoli is 4 minutes, and the cooking time for the pasta is the time provided on the package minus 1 minute. For example, if the package suggests cooking the penne pasta for 8 minutes, add the pasta to a large pot filled with boiling, well-salted water. Cook the pasta for 3 minutes, then add the broccoli and cook for an additional 4 minutes or until pasta is al dente (not too soft).
- While the pasta and broccoli are cooking, prepare the prosciutto chips.
- Bake the prosciutto: Lay the prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for about 10 minutes or until browned and crispy. Transfer the prosciutto to a plate – it will crisp up while cooling. Once cooled, break it up into smaller pieces. Note that the baking time may vary depending on the oven, so keep an eye on it to prevent burning.
- Drain the pasta and broccoli, and return them to the pot. Add the tomato sauce. Use chicken broth to clean out the tomato sauce jars and add it to the pot. Bring the mixture to a boil. Stir in the grated parmesan.
- Transfer the pasta to a casserole dish. Gently stir in the shaved parmesan, grape tomatoes, and mozzarella.
- Bake for about 10 minutes or until everything is warmed through, and the mozzarella is soft and melted.
- Remove from the oven and top with the crispy prosciutto.
- Serve with additional grated parmesan.
- Enjoy!
Notes
- Tomato sauce – you can use store-bought sauce or homemade marinara sauce (super quick), easy tomato sauce (super quick), or this vegetarian spaghetti sauce (more time-consuming but it´s so rich and tastes best).
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
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