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No-Boil Broccoli Pasta Bake Recipe

No-Boil Broccoli Pasta Bake Recipe
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5.1 from 21 reviews

If you’re searching for a simple, no-fuss dinner that delivers big on flavor and comfort, this No-Boil Broccoli Pasta Bake is about to become your new favorite recipe. Imagine tender pasta, fresh broccoli, and layers of gooey cheddar, all baked together in a luscious, herby cream cheese sauce—without ever boiling a pot of water! This crowd-pleasing casserole is perfect for busy weeknights, meal prepping, or feeding a hungry family. With just a handful of everyday ingredients and minimal prep, you’ll have a wholesome, hearty meal in the oven in under 10 minutes. No tricky steps, no fussy clean-up, just honest comfort food done right!

Ingredients

7.5 oz Philadelphia Whipped Chive or Garlic & Herb cream cheese

12 oz dry pasta (rotini, penne, cellentani, or fusilli)

2 cups shredded cheddar cheese (medium or sharp), divided

2–3 cups fresh broccoli florets, chopped

3 tablespoons olive oil

4 cups chicken broth (regular or low sodium)

1–2 teaspoons seasoning salt or salt & pepper, to taste

⅔ cup heavy cream

Instructions

  1. Step 1: Preheat the Oven – Start by preheating your oven to 425°F (220°C). A hot oven is key to getting the pasta perfectly tender and the cheese nice and bubbly.
  2. Step 2: Add Cream Cheese – Place the whipped cream cheese right in the center of a 13×9-inch (33×23 cm) baking dish. The cream cheese will melt down into a silky sauce as the dish bakes.
  3. Step 3: Layer Pasta, Broccoli, and Cheese – Scatter the uncooked pasta evenly around the cream cheese. Add the chopped broccoli florets over the pasta, and then sprinkle on half of the shredded cheddar cheese. This layering helps distribute the flavors and ensures cheesy goodness in every bite.
  4. Step 4: Season and Drizzle – Sprinkle your seasoning salt (or a blend of salt and pepper) over the whole dish. Drizzle the olive oil evenly across the surface. This step brings out the savory notes and adds a touch of richness.
  5. Step 5: Add Broth – Slowly pour the chicken broth over everything in the pan. The broth should just cover the pasta. This liquid is absorbed by the pasta as it bakes, cooking it perfectly while infusing the dish with flavor.
  6. Step 6: Cover and Bake – Seal the baking dish tightly with aluminum foil. Bake for 30 minutes. Keeping it tightly covered is crucial—it traps steam and ensures the pasta softens evenly.
  7. Step 7: Stir, Recover, and Bake Again – After 30 minutes, remove the foil and give everything a good stir—this helps incorporate the cream cheese into the sauce and ensures nothing sticks to the bottom. Re-cover tightly with foil and return to the oven for another 30 minutes.
  8. Step 8: Make It Extra Creamy – Remove the foil. Add the remaining cheddar cheese and pour in the heavy cream. Stir until the cheese melts into the sauce, creating a rich, ultra-creamy finish.
  9. Step 9: Rest and Serve – Let the pasta bake sit for 5 minutes before serving. This gives the sauce a chance to thicken and ensures each scoop is loaded with cheesy, broccoli-packed flavor.

Notes

  • Pasta Types: Any short, sturdy pasta works well—rotini, penne, cellentani, or fusilli. Avoid thin or delicate pasta shapes, as they may get too soft.
  • Don’t Overbake: For best texture, stick to the baking times. Overbaking may make the pasta too soft.
  • Fresh vs. Frozen Broccoli: Fresh is best for a little bite, but frozen (thawed and drained) can work in a pinch—just chop any large pieces before adding.

Nutrition

Find it online: https://bitezly.com/no-boil-broccoli-pasta-bake-recipe/