Growing up, my mom would make this often and we'd always finish our plates!

Servings: 6

12 ounces pasta (penne or fusilli work well)
4 cups broccoli florets
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Salt and pepper to taste
1/2 cup breadcrumbs
2 tablespoons melted butter

Preheat your oven to 375°F (190°C).

Cook the pasta according to the package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Sprinkle the flour over the onions and garlic, stirring continuously for about 2 minutes to create a roux.

Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.

Add the dried basil, dried oregano, salt, and pepper to the sauce. Stir in the Parmesan cheese until melted and well combined.

Combine the cooked pasta and broccoli with the sauce, mixing until everything is well coated.

Transfer the mixture into a greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

In a small bowl, combine breadcrumbs with melted butter and sprinkle over the mozzarella cheese.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.