My cheesy green goddess pasta bake is what happens when comfort food meets a blender full of greens. It’s loaded with broccoli, spinach, Hatch green chiles, and just enough cheese to make it feel comforting — but it still packs a ton of nutrients thanks to silken tofu in the sauce! I make it on weeks when I want something cozy that doesn’t feel heavy, and it’s the kind of bake that reheats beautifully for lunch the next day.
30 minute pasta bake that’s cheesy and packed with hidden protein
Like so many other recipes on my site, this bake started as a fridge-cleaning experiment — leftover broccoli, a handful of spinach, and half a block of silken tofu I didn’t want to waste. I threw everything in the blender, added Hatch green chiles for brightness, and ended up with a sauce that was creamy, herby, and full of flavor. The first time I made it, my husband called it “green goddess mac and cheese,” and the name just stuck.
Over time, I refined it — switching from heavy cream to tofu for a lighter base, using sharp cheddar for flavor depth, and baking it just long enough to get that golden crust on top. It’s the kind of dish that feels fancy enough for guests but easy enough to make midweek.
If you love this, try my broccoli cheese casserole or green rice casserole next — both follow the same balance of creamy comfort and veggie-forward goodness.
Key ingredients and why they matter
My cheesy broccoli pasta bake gets all its flavor from a mix of vibrant greens, creamy cheeses, and a touch of heat from Hatch green chiles. This comforting, flavor-packed dish is both wholesome and indulgent, perfect for Thanksgiving, holiday feasts, or cozy weeknight dinners in between.
Full ingredient list and detailed instructions in the recipe card.
- Broccoli: Adds bite and texture — chop it small so it blends nicely with the pasta.
- Spinach: Brings that signature “green goddess” color and a mild flavor that balances the spice.
- Hatch green chiles: Mildly smoky and a little tangy; they cut through the richness.
- Silken tofu: The secret to a creamy sauce without extra cream — it blends seamlessly and adds protein. And seriously, you won’t taste it, I promise.
- Cream cheese: Gives the sauce a lush texture and that little tang that makes it crave-worthy.
- Sharp cheddar: Melts beautifully and brings a salty, nutty backbone (mild cheese will fade into the sauce). Freshly grate it too, please — the pre-shredded stuff doesn’t melt as smoothly.
FREEZER PREP
Prep in 10, Cook in 30
This recipe is part of my Prep in 10, Cook in 30 series — a set of high-flavor freezer-friendly meals that don’t look or taste like your typical freezer fare. Bold, globally-inspired dinners you can stash in 10 minutes and cook straight from frozen in under 30.
To freezer prep this recipe, blend the sauce, then combine it with the pasta and broccoli in a 9×13-inch foil pan. Top with cheddar cheese, wrap tightly, and freeze. When you’re ready to cook, thaw overnight in the fridge and bake uncovered at 400°F for 30 minutes.
How to make green goddess pasta bake
- In a blender or food processor, combine spinach, green chiles, silken tofu, cream cheese, milk, garlic powder, onion powder, salt, and pepper. Blend until completely smooth.
- Place the cooked and drained pasta in a prepared baking dish and layer the broccoli evenly on top. Pour the pasta sauce over the broccoli, then sprinkle with shredded cheese, spreading everything evenly for a creamy, cheesy layer.
- Sprinkle the remaining shredded cheddar cheese on top.
- Bake uncovered until cheese is melted, bubbling, and the top is golden, about 25 to 30 minutes. Let cool 5 minutes before serving.
TIPS & TRICKS
Shruthi’s top tips
- Pull pasta 2 minutes early — it finishes cooking in the oven.
- Chop the broccoli into small pieces so it blends evenly and doesn’t overpower each bite.
- Blend the green goddess sauce fully — you want it smooth, not grainy.
- Reserve pasta water — a splash can loosen the sauce if it feels too thick.
- Bake uncovered to get a golden top without drying the inside.
- Season the sauce before baking — once it’s in the oven, it’s too late to adjust.
- Make it freezer-friendly: assemble fully, freeze before baking, and cook straight from frozen with 10 extra minutes.
- Let it sit for 5 minutes after baking so the sauce sets slightly for cleaner slices.
How to serve high protein pasta bake
This creamy pasta dish is best served hot and fresh right out of the oven, and it’s a delicious way to sneak in veggies while keeping every bite flavorful and comforting—perfect for kids and picky eaters alike. Serve it with an Italian chopped salad, crusty garlic bread, or a creamy French onion soup for a meal that’s as inviting as it is delicious.
Storage and reheating suggestions
To store leftover casserole, place it in an airtight container and refrigerate it for up to 4 days or freeze it for up to 3 months.
To freeze, assemble the casserole in a disposable foil pan, wrap it tightly, and freeze; thaw overnight in the refrigerator before baking.
To reheat leftovers, cover the casserole with foil and warm it in a 350°F oven until heated through, about 20 minutes.
More veggie-forward casseroles
Add more cozy vibes to your table with these casserole favorites.
Easy, Cheesy Asparagus Casserole
Green Bean Casserole with Cream Cheese
Green Rice Casserole (Cheesy Green Rice Recipe)
Spaghetti Squash Casserole
Green Goddess Pasta Bake
Ingredients
- 1 pound short pasta, such as fusilli or penne
- 3 cups broccoli, fresh, cut into small florets
- 5 ounces fresh spinach
- 1 4-ounce can Hatch green chiles, diced
- ½ block silken tofu, 6 to 8 ounces
- 4 ounces cream cheese, softened
- ½ cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded, divided
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch baking dish.
- Cook pasta in a large pot of salted water until 2 minutes shy of al dente. Add chopped broccoli to the pot during the last 2 minutes of cooking. Drain well and set aside.
- Make the sauce: In a blender or food processor, combine spinach, green chiles, silken tofu, cream cheese, milk, garlic powder, onion powder, salt, and pepper. Blend until completely smooth.
- Combine drained pasta and broccoli with the sauce in a large bowl. Stir in 1 cup cheddar cheese until evenly distributed.
- Transfer mixture to prepared baking dish and smooth top. Sprinkle remaining 1 cup cheddar cheese evenly over surface.
- Bake uncovered until cheese is melted, bubbling, and top is golden, about 25 to 30 minutes. Let cool 5 minutes before serving.
Notes
- Don’t overcook the pasta — stopping a couple minutes early ensures it won’t get mushy while baking.
- Use sharp cheddar and grate it fresh for best melting and flavor.
- You can substitute blanched kale for spinach if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
