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

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.

Allow to cool for a few minutes before serving.
Variations & Tips
For a protein boost, consider adding cooked and diced chicken breast or crumbled bacon to the pasta mix before baking. If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce. Vegetarians can substitute the Parmesan cheese with a vegetarian-friendly alternative. You can also swap out the broccoli for cauliflower or use a combination of both for added variety.