15 Delicious Broccoli with Rigatoni Recipes You Must Try

Whether you’re craving a cozy weeknight dinner or looking to spice up your pasta game, broccoli with rigatoni is a match made in culinary heaven. These 15 recipes transform simple ingredients into mouthwatering meals that are sure to impress. From creamy sauces to zesty garlic kicks, there’s a dish for every palate. Ready to dive into a world of flavor? Let’s get cooking!

Creamy Broccoli and Rigatoni Bake

Whip up this cozy, cheesy bake that turns broccoli and pasta into a creamy dream. Perfect for those nights when you crave comfort without the fuss.

Ingredients

• 12 oz rigatoni
• 4 cups broccoli florets
• 2 cups heavy cream
• 1 cup grated Parmesan
• 2 cups shredded mozzarella
• 3 cloves garlic, minced
• A splash of olive oil
• A pinch of salt and pepper
• A dash of red pepper flakes (optional)

Instructions

1. Preheat your oven to 375°F and grab a large baking dish.
2. Boil the rigatoni in salted water for 2 minutes less than the package says—it’ll finish cooking in the oven.
3. While the pasta cooks, heat a splash of olive oil in a pan. Sauté the garlic until golden, about 1 minute.
4. Toss in the broccoli florets, stirring for 3 minutes until bright green but still crisp.
5. Pour in the heavy cream, bring to a simmer, and let it thicken slightly, about 5 minutes.
6. Off the heat, stir in the Parmesan until melted. Season with salt, pepper, and red pepper flakes if you like it spicy.
7. Mix the drained pasta and broccoli cream sauce in the baking dish. Top with mozzarella.
8. Bake for 20 minutes until bubbly and golden on top. Let it sit for 5 minutes before serving—it’ll set perfectly.

Creamy with a slight crunch from the broccoli, this bake is a textural dream. Serve it straight from the dish for that family-style vibe, or plate it up with a crispy salad on the side.

Garlic Parmesan Broccoli with Rigatoni

Elevate your pasta night with this creamy, garlicky delight that’s as easy to make as it is to devour. Perfect for when you need a quick, flavorful fix without the fuss.

Ingredients

• 12 oz rigatoni
• 4 cups broccoli florets
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 cup grated Parmesan
• A splash of heavy cream
• Salt and pepper, just enough to season

Instructions

1. Boil the rigatoni in salted water until al dente, about 12 minutes. Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the broccoli florets and sauté until bright green and slightly tender, about 5 minutes.
3. Toss in the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Reduce the heat to low. Stir in the cooked rigatoni, Parmesan, and a splash of heavy cream. Mix well, adding reserved pasta water as needed to create a silky sauce.
5. Season with salt and pepper, then serve immediately. Tip: Freshly grated Parmesan melts better than pre-shredded.

Lusciously creamy with a punch of garlic, this dish is a texture dream—al dente pasta meets crisp-tender broccoli. Try topping with red pepper flakes for a spicy kick or extra Parmesan for the cheese lovers.

Spicy Broccoli and Rigatoni Pasta

Never underestimate the power of a simple pasta dish to steal the show. This Spicy Broccoli and Rigatoni Pasta is a fiery, creamy dream that comes together in minutes—perfect for those nights when you need dinner, stat.

Ingredients

• 8 oz rigatoni pasta
• 2 cups of broccoli florets (about one small head)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• A pinch of red pepper flakes (or more if you dare)
• A splash of heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to get it just right

Instructions

1. Boil the rigatoni in salted water until al dente, about 10 minutes. Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the broccoli florets and sauté until they start to get a bit charred, about 5 minutes.
3. Toss in the minced garlic and red pepper flakes, stirring for just 30 seconds until fragrant—don’t let the garlic burn!
4. Pour in the heavy cream and let it simmer for 2 minutes, then add the Parmesan, stirring until the sauce gets creamy.
5. Add the drained pasta to the pan, tossing everything together. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
6. Season with salt, give it one final toss, and serve immediately.

Heads up: The rigatoni’s ridges catch every bit of that spicy, creamy sauce, while the broccoli adds a crisp contrast. Try topping it with extra Parmesan and a drizzle of olive oil for that Instagram-worthy finish.

Broccoli Rigatoni with Lemon Butter Sauce

Bold flavors meet in this Broccoli Rigatoni with Lemon Butter Sauce—think al dente pasta, crisp-tender broccoli, and a sauce that’s equal parts rich and zesty. Perfect for those nights when you want something quick but crave-worthy.

Ingredients

• 12 oz rigatoni
• A couple of cups of broccoli florets
• 3 tbsp unsalted butter
• A splash of olive oil
• 2 cloves garlic, minced
• The zest and juice of 1 lemon
• A pinch of red pepper flakes
• Salt, to make it pop
• A handful of grated Parmesan

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook for 10 minutes, or until al dente. Tip: Save a cup of pasta water before draining.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the broccoli florets and a pinch of salt. Cook for 5 minutes, until bright green and slightly tender.
3. Push the broccoli to one side of the skillet. Add 3 tbsp butter, minced garlic, and a pinch of red pepper flakes to the other side. Cook for 1 minute, until fragrant.
4. Toss the broccoli with the butter mixture. Add the cooked rigatoni, lemon zest, and juice to the skillet. Toss everything together, adding splashes of reserved pasta water until the sauce clings to the pasta. Tip: The starch in the pasta water helps the sauce stick.
5. Remove from heat and stir in a handful of grated Parmesan. Tip: For extra creaminess, let it sit for a minute off the heat before serving.

Perfectly balanced with a creamy texture and a bright lemon kick, this dish shines when topped with extra Parmesan and a drizzle of olive oil. Try serving it with a side of crusty bread to scoop up every last bit of sauce.

Cheesy Broccoli Rigatoni Casserole

Serve up this Cheesy Broccoli Rigatoni Casserole and watch it disappear faster than your last TikTok video. Savory, creamy, and packed with greens, it’s the ultimate comfort food with a healthy twist.

Ingredients

• 1 pound rigatoni
• 2 cups broccoli florets
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• a pinch of salt
• a dash of black pepper
• a sprinkle of garlic powder

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Boil the rigatoni in salted water until al dente, about 10 minutes. Drain and set aside.
3. Steam the broccoli florets for 3 minutes until bright green but still crisp. Tip: Don’t overcook; they’ll soften more in the oven.
4. In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1 minute until golden.
5. Gradually add milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 3 minutes.
6. Stir in 1.5 cups of cheddar cheese until melted. Season with salt, pepper, and garlic powder. Tip: Taste as you go to balance flavors.
7. Combine the pasta, broccoli, and cheese sauce in the baking dish. Top with remaining cheese.
8. Bake for 20 minutes until bubbly and golden. Tip: Broil for the last 2 minutes for an extra crispy top.

Amazingly creamy with a satisfying crunch from the broccoli, this casserole is a crowd-pleaser. Try serving it with a side of garlic bread for dipping into that cheesy goodness.

Broccoli Rigatoni with Sun-Dried Tomatoes

Here’s how to whip up a dish that’s as vibrant as your feed—**Broccoli Rigatoni with Sun-Dried Tomatoes**. **H**ungry yet? This combo brings the crunch, the chew, and a tangy punch that’ll have you hitting ‘save’ before the first bite.

Ingredients

• 12 oz rigatoni (because those tubes hold sauce like a dream)
• 2 cups broccoli florets (keep ’em crisp-tender)
• 1/2 cup sun-dried tomatoes in oil, chopped (that oil’s gold—save it!)
• 3 garlic cloves, minced (more? always.)
• A splash of reserved pasta water (for that silky sauce)
• A couple of tbsp of that sun-dried tomato oil (flavor bomb)
• 1/2 tsp red pepper flakes (for a gentle kick)
• Salt (just enough to make the flavors pop)

Instructions

1. **Boil** the rigatoni in salted water until al dente, about 11 minutes. Reserve a cup of pasta water before draining.
2. **Heat** the sun-dried tomato oil in a large skillet over medium. **Sizzle** the garlic and red pepper flakes for 30 seconds—just until fragrant.
3. **Toss** in the broccoli. **Stir-fry** for 3 minutes until bright green but still crisp. Tip: Don’t overcook—broccoli’s best with a bite.
4. **Add** the sun-dried tomatoes and cooked pasta. **Drizzle** in the reserved pasta water, 1/4 cup at a time, tossing until the sauce clings. Tip: The starch in the water is your sauce’s best friend.
5. **Season** with salt, toss once more, and kill the heat. Tip: Let it sit for a minute—the flavors will marry beautifully.

**N**ow, dig into that al dente rigatoni coated in a garlicky, slightly spicy oil, with pops of sweet tomato and crunchy broccoli. Serve it straight from the skillet for that ‘just made’ vibe, or top with a snowfall of parm if you’re extra.

Broccoli and Rigatoni in Alfredo Sauce

Veg out with this creamy, dreamy Broccoli and Rigatoni in Alfredo Sauce—it’s comfort food that’s got your back on busy weeknights.

Ingredients

• 12 oz rigatoni pasta
• 3 cups broccoli florets
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• A pinch of nutmeg
• Salt and pepper to make it right

Instructions

1. Bring a large pot of salted water to a boil. Toss in the rigatoni and cook for 10 minutes, or until al dente. Pro tip: Save a cup of pasta water for later—it’s gold for adjusting sauce consistency.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—don’t let it burn!
3. Pour in the heavy cream, stirring constantly. Let it simmer gently for 3 minutes to thicken slightly. Tip: A pinch of nutmeg here adds a subtle depth that’ll make your sauce sing.
4. Stir in the Parmesan cheese until the sauce is smooth and creamy. If it’s too thick, loosen it with a splash of the reserved pasta water.
5. Add the broccoli florets to the sauce, covering them to steam for 2 minutes—just until they’re bright green and tender-crisp.
6. Drain the pasta and add it directly to the skillet, tossing everything together to coat evenly. Season with salt and pepper, and give it one final toss. Tip: Let it sit for a minute off the heat to soak up all that saucy goodness.

Perfectly al dente rigatoni hugs the creamy Alfredo, while the broccoli adds a fresh crunch. Serve it straight from the skillet for that rustic, shareable vibe.

Roasted Broccoli and Rigatoni Pasta

Skip the boring sides—this roasted broccoli and rigatoni pasta **transforms** your weeknight dinner into a crave-worthy feast. **Toss** crispy broccoli with al dente pasta, and you’ve got a dish that’s **unbeatable**.

Ingredients

• 1 lb rigatoni pasta
• 2 cups broccoli florets (about a head)
• 3 tbsp olive oil (a good glug)
• 2 cloves garlic, minced (or a couple of spoonfuls from the jar)
• 1/2 tsp red pepper flakes (a pinch for heat)
• 1/2 cup grated Parmesan (a handful)
• Salt (a generous sprinkle)

Instructions

1. **Preheat** your oven to 425°F—get it hot for those crispy florets.
2. **Toss** broccoli with 2 tbsp olive oil and salt on a baking sheet. **Roast** for 20 minutes until edges are charred, flipping halfway. *Tip: Don’t crowd the pan or they’ll steam, not crisp.*
3. **Boil** rigatoni in salted water until al dente, about 12 minutes. *Tip: Save a cup of pasta water for saucy magic later.*
4. **Heat** 1 tbsp olive oil in a pan over medium. **Sizzle** garlic and red pepper flakes for 30 seconds until fragrant.
5. **Combine** pasta, roasted broccoli, and garlic oil in the pan. **Toss** with Parmesan and a splash of pasta water to coat. *Tip: The starch in the water helps the cheese cling to every noodle.*

**Munch** on this dish hot, where the rigatoni’s ridges catch all the cheesy, garlicky goodness. **Serve** with extra Parmesan for those who dare.

Broccoli Rigatoni with Pesto and Pine Nuts

You won’t believe how this Broccoli Rigatoni with Pesto and Pine Nuts transforms your dinner game. **Bold flavors** and **crunchy textures** make every bite unforgettable.

Ingredients

• 12 oz rigatoni pasta
• 2 cups of broccoli florets
• A big handful of fresh basil leaves
• 1/4 cup of pine nuts
• 1/2 cup of grated Parmesan cheese
• A splash of olive oil
• 2 garlic cloves
• A pinch of salt

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook for 11 minutes, or until al dente.
2. While the pasta cooks, heat a splash of olive oil in a pan over medium heat. Add the broccoli florets and a pinch of salt. Sauté for 5 minutes until bright green and slightly tender.
3. In a food processor, combine the basil leaves, pine nuts, grated Parmesan, garlic cloves, and a splash of olive oil. Blend until smooth to make your pesto.
4. Drain the pasta, reserving a cup of pasta water. Return the pasta to the pot.
5. Add the sautéed broccoli and pesto to the pasta. Toss everything together, adding a splash of pasta water if needed to loosen the sauce.
6. Serve hot, sprinkled with extra pine nuts and Parmesan on top for that extra crunch and flavor.

**Mix** the creamy pesto with the al dente pasta and crunchy broccoli for a dish that’s bursting with freshness. Perfect for a quick weeknight dinner or to impress at your next gathering.

Broccoli Rigatoni with Creamy Mushroom Sauce

Raid your fridge for this creamy dreamy pasta that’s about to blow your mind. Broccoli rigatoni with creamy mushroom sauce is the weeknight hero you didn’t know you needed.

Ingredients

• 12 oz rigatoni
• 2 cups of broccoli florets
• 1 cup of sliced mushrooms
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• A splash of olive oil
• A couple of tbsp of butter
• Salt and pepper, just enough to season
• A handful of grated parmesan

Instructions

1. Boil the rigatoni in salted water until al dente, about 12 minutes. Save a cup of pasta water before draining.
2. While the pasta cooks, heat a splash of olive oil and a couple of tbsp of butter in a pan over medium heat. Tip: The butter adds richness, but don’t let it burn.
3. Toss in the sliced mushrooms and minced garlic. Sauté until the mushrooms are golden, about 5 minutes.
4. Add the broccoli florets to the pan. Cook for another 3 minutes until they’re bright green but still crisp. Tip: Overcooking the broccoli turns it mushy, so keep an eye on it.
5. Pour in the heavy cream, stirring gently. Let it simmer for 2 minutes until it starts to thicken.
6. Mix in the cooked rigatoni and a handful of grated parmesan. If the sauce is too thick, loosen it with a bit of the saved pasta water. Tip: The starchy pasta water helps the sauce cling to the noodles.
7. Season with salt and pepper, then give everything a final toss to coat evenly.

Now, the rigatoni’s ridges cradle that luscious sauce, while the broccoli adds a fresh crunch. Serve it straight from the pan for that rustic, no-fuss vibe.

Broccoli Rigatoni with Italian Sausage

Dive into this hearty Broccoli Rigatoni with Italian Sausage that’s packed with flavor and ready in a flash. Perfect for weeknight dinners when you’re craving something comforting yet effortless.

Ingredients

• 8 oz rigatoni
• 2 Italian sausages, casings removed
• 2 cups broccoli florets
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of pinches of red pepper flakes
• 1/2 cup grated Parmesan
• Salt, just enough to season

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 10 minutes.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Toss in the minced garlic and a couple of pinches of red pepper flakes, stirring for about 30 seconds until fragrant.
4. Add the broccoli florets to the skillet, stirring occasionally, until they’re bright green and slightly tender, about 3 minutes.
5. Drain the pasta, reserving a 1/2 cup of the pasta water. Add the pasta to the skillet with the sausage and broccoli.
6. Pour in the reserved pasta water gradually, stirring to combine everything into a silky sauce. Sprinkle with the grated Parmesan and toss until the cheese melts and coats the pasta evenly.
7. Season with salt to your liking, give it one final toss, and remove from heat.

Wow, this dish is a texture dream with the al dente rigatoni, juicy sausage bits, and crisp-tender broccoli. The spicy kick from the red pepper flakes and the salty Parmesan make every bite irresistible. Serve it straight from the skillet for that rustic, family-style vibe.

Broccoli Rigatoni with Garlic and Olive Oil

Toss your weeknight dinner routine with this **Broccoli Rigatoni with Garlic and Olive Oil**—quick, flavorful, and downright addictive. Perfect for when you’re craving something green but hearty.

Ingredients

– 12 oz rigatoni pasta
– 3 cups broccoli florets (about 1 large head)
– 4 cloves garlic, thinly sliced
– 1/4 cup extra virgin olive oil
– A pinch of red pepper flakes
– Salt, to make it pop
– A handful of grated Parmesan, because why not?

Instructions

1. Bring a large pot of salted water to a boil. Toss in the rigatoni and cook according to package instructions until al dente, about 10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden, about 2 minutes—watch closely to avoid burning.
3. Add the broccoli florets to the skillet with a splash of pasta water. Cover and steam for 3 minutes, then uncover and cook until the broccoli is tender-crisp.
4. Drain the pasta, reserving a cup of pasta water. Toss the pasta into the skillet with the broccoli and garlic. Stir in a splash of reserved pasta water to loosen the sauce.
5. Finish with a sprinkle of salt and a handful of Parmesan, tossing everything together until the pasta is glossy and well-coated.
Every bite delivers a perfect mix of al dente pasta, crisp-tender broccoli, and that garlicky olive oil goodness. Serve it straight from the skillet for that rustic, no-fuss vibe.

Broccoli Rigatoni with Ricotta and Lemon

Just when you thought pasta couldn’t get any better, here comes a dish that’s creamy, zesty, and downright addictive. Broccoli rigatoni with ricotta and lemon is your next weeknight hero—ready in under 30 minutes.

Ingredients

• 12 oz rigatoni
• 2 cups of broccoli florets (about a head)
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of pinches of red pepper flakes
• Salt, to make it pop

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook for 10 minutes, or until al dente. Tip: Save a cup of pasta water before draining.
2. While the pasta cooks, heat a splash of olive oil in a large pan over medium heat. Add the minced garlic and a couple of pinches of red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the broccoli florets to the pan with a splash of the saved pasta water. Cover and steam for 3 minutes, just until bright green and tender.
4. Drain the pasta and add it to the pan with the broccoli. Toss to combine.
5. Remove the pan from heat. Stir in the ricotta, lemon zest, and lemon juice until the pasta is evenly coated. Tip: If it’s too thick, loosen it with a bit more pasta water.
6. Season with salt to make it pop, and give it one final toss.

Wow, this dish is a texture dream—creamy ricotta clinging to every nook of the rigatoni, with little pops of lemon brightness. Serve it straight from the pan for that rustic, family-style vibe, or top with extra red pepper flakes for a spicy kick.

Broccoli Rigatoni with Tomato Basil Sauce

Pasta night just got a major upgrade with this Broccoli Rigatoni drenched in a vibrant Tomato Basil Sauce. Perfectly al dente rigatoni hugs each floret, making every forkful a saucy, veggie-packed delight.

Ingredients

• 12 oz rigatoni
• 2 cups broccoli florets
• A splash of olive oil
• 3 cloves garlic, minced
• A pinch of red pepper flakes
• 1 can (28 oz) crushed tomatoes
• A handful of fresh basil, chopped
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook for 11 minutes, or until al dente. Tip: Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing for 1 minute until fragrant.
3. Toss in the broccoli florets, stirring occasionally for about 5 minutes until they’re bright green and slightly tender. Tip: Don’t overcook the broccoli; it should still have a bit of crunch.
4. Pour in the crushed tomatoes, stirring to combine. Let the sauce simmer for 10 minutes, allowing the flavors to meld. Tip: If the sauce thickens too much, loosen it with a bit of the reserved pasta water.
5. Add the cooked rigatoni to the skillet, tossing to coat evenly in the sauce. Sprinkle with chopped basil and season with salt to taste.

Fresh out the skillet, this dish boasts a perfect balance of creamy sauce and toothsome pasta, with the broccoli adding a satisfying crunch. Serve it up with a sprinkle of Parmesan or enjoy as is for a hearty, plant-forward meal.

Broccoli Rigatoni with Anchovies and Breadcrumbs

Kick off your weeknight with this umami-packed pasta that’s got crunch, salt, and green goodness. It’s the kind of dish that makes you forget you’re eating your veggies.

Ingredients

• 12 oz rigatoni
• A couple of anchovy fillets, chopped
• 2 cups broccoli florets
• 1/2 cup breadcrumbs
• A splash of olive oil
• 2 cloves garlic, minced
• A pinch of red pepper flakes
• 1/4 cup grated Parmesan

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 12 minutes. Tip: Save a cup of pasta water before draining.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the chopped anchovies and stir until they melt into the oil, about 2 minutes.
3. Toss in the minced garlic and a pinch of red pepper flakes, cooking until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the broccoli florets to the skillet, stirring to coat in the anchovy oil. Cook until bright green and slightly tender, about 3 minutes.
5. Drain the pasta and add it to the skillet with the broccoli. Toss everything together, adding a splash of the reserved pasta water to loosen the sauce.
6. Sprinkle the breadcrumbs and grated Parmesan over the pasta, giving it one final toss to combine. Tip: For extra crunch, toast the breadcrumbs in a dry pan before adding.

Whip this up and you’ve got a dish where every forkful is a mix of creamy, crunchy, and salty. Try serving it with a squeeze of lemon for a bright finish.

Conclusion

Savor the variety and simplicity these 15 broccoli with rigatoni recipes bring to your table! Perfect for busy weeknights or cozy weekends, each dish promises a delightful mix of flavors and textures. We’d love to hear which recipe stole your heart—drop a comment below. Loved this roundup? Share the pasta love by pinning this article on Pinterest for your fellow home cooks to enjoy!