No-Boil Broccoli Pasta Bake
A simple and delicious dish combining pasta, broccoli, and cheese into a creamy, hearty meal, perfect for busy nights or family gatherings.
Ingredients
Creamy Base
- 7.5 oz whipped chive or garlic & herb cream cheese
- ⅔ cup heavy cream
Main Ingredients
- 12 oz dry pasta (rotini, penne, cellentani, or fusilli)
- 2-3 cups fresh broccoli florets, chopped into bite-sized pieces
- 2 cups shredded cheddar cheese, divided
Seasoning
- 1-2 teaspoons seasoning salt (or salt and pepper, to taste)
- 3 tablespoons olive oil
Liquid Base
- 4 cups chicken broth (regular or low-sodium)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a 13×9-inch baking dish, place the whipped cream cheese in the center.
- Scatter the uncooked pasta evenly around the cream cheese, then add the chopped broccoli florets.
- Sprinkle half of the shredded cheddar cheese over everything.
- Season with 1–2 teaspoons of seasoning salt, or salt and pepper to taste, then drizzle with olive oil.
Cooking
- Carefully pour the chicken broth over the entire dish, ensuring the pasta is just submerged.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil, stir the pasta, re-cover with foil, and bake for another 30 minutes.
- Uncover, stir in the remaining cheddar cheese, and pour in the heavy cream. Mix until the cheese melts.
- Let the pasta bake rest for about 5 minutes before serving.
Notes
Feel free to use different types of cheese or add cooked chicken and vegetables for variation. Store leftovers in an airtight container for up to 3-4 days.