Sheet-Pan Cheesy Pasta with Roasted Broccoli

Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In 5-quart Dutch oven, cook and drain pasta as directed on package; return to Dutch oven.

In large bowl, toss broccoli with oil and 3/4 teaspoon of the salt; stir to coat, and add to sheet pan, spreading out in single layer. Bake 16 to 18 minutes or until broccoli is tender and lightly charred. Remove pan to cooling rack.

Meanwhile, in 3- or 4-quart saucepan, melt 3 tablespoons of the butter over medium heat. Add garlic; cook about 1 minute or until fragrant. With whisk, stir in flour and remaining 1/2 teaspoon salt until combined. Mix milk and whipping cream in glass measuring cup. Gradually stir milk mixture into flour mixture in saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Parmesan cheese; cook 1 to 2 minutes, stirring occasionally, until melted.

To pasta in Dutch oven, stir in cheese sauce, tomatoes, red onion and pepper flakes until completely combined. Spoon and spread pasta mixture over broccoli on sheet pan. Top with mozzarella. Melt remaining 3 tablespoons butter; mix with bread crumbs in small bowl. Spoon bread crumbs over pasta. Return sheet pan to oven. Bake 16 to 18 minutes or until mixture is bubbly on edges and bread crumbs are golden brown. Top with basil.