Broccoli Cheddar Pasta Melt

4-6 servings
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The corkscrew shape of cavatappi pasta ensures that each piece is coated with the richly rewarding cheese sauce.


  • 1/2 pound cavatappi pasta
  • 12 ounces frozen, thawed broccoli florets
  • 1 (15-ounce) jar alfredo sauce


  1. Heat oven to 425°F.
  2. Heat large pot of salted water to rapid boil. Add pasta; cook 5-6 minutes to al dente. Drain pasta.
  3. In mixing bowl, mix pasta, broccoli, sauce, 2 cups Organic Cheddar, salt and pepper.
  4. Transfer to 2-quart casserole dish; top with remaining cheese and breadcrumbs. Bake approximately 20 minutes until top is golden brown.