No-Boil Broccoli Pasta Bake

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This No-Boil Broccoli Pasta Bake is a comforting casserole featuring creamy, cheesy goodness with minimal fuss, making it ideal for busy weeknights and family dinners.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 6 servings

Course: Casserole, Main Course

Cuisine: American

Calories: 680

Ingredients Method Nutrition Notes

Ingredients

For the Bake

7.5 oz whipped chive or garlic & herb cream cheese, softened Adds a tangy, herby cream base that melts into the sauce.
12 oz dry pasta (rotini, penne, cellentani, or fusilli) Any of these shapes hold the sauce and bake evenly.
2 to 3 cups fresh broccoli florets, chopped Adds color, crunch, and a mild green flavor that pairs with the cheese.
2 cups shredded cheddar cheese, divided One cup folds into the bake, the rest melts on top for a golden finish.
1 to 2 tsp seasoning salt (or salt and pepper, to taste) Provides savory seasoning; adjust amount to your preference.
3 tbsp olive oil Helps loosen the cream cheese and adds a silky mouthfeel.
4 cups chicken broth The cooking liquid that hydrates and cooks the dry pasta in the oven.
2/3 cup heavy cream Enriches the sauce, giving a creamy, luxurious texture.

Method

Preparation

Preheat the oven to 375°F (190°C) and prepare a greased 9x13 inch baking dish with olive oil or nonstick spray.
In a large bowl, mix the cream cheese with olive oil until smooth.
Add the dry pasta, broccoli, 1 cup of cheddar, seasoning salt, chicken broth, and heavy cream; stir to combine.
Pour the mixture into the prepared baking dish and top with the remaining cheddar cheese.

Baking

Cover with foil and bake for 30 minutes, tenting the foil slightly to avoid touching the cheese.
Remove foil and bake for an additional 10 to 15 minutes until bubbly and golden.
Let cool slightly before serving for about 5 minutes.

Nutrition

Serving: 1gCalories: 680kcal

Notes

Use suggested pasta shapes for best results. Refrigerate leftovers for up to 3 days, reheat in the oven for best texture. Freeze cooled portions for up to 2 months.

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