Name: No-Boil Broccoli Pasta Bake Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
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

If you’re dreaming of a cozy, low-effort dinner that’s irresistibly cheesy, this No-Boil Broccoli Pasta Bake is about to make your weeknights a whole lot easier. With zero fuss and maximum comfort, this all-in-one casserole features tender pasta, bright green broccoli, and a velvety layer of cheddar cream sauce—all baked together with practically no prep. The best part? You don’t have to boil the pasta! Just mix, bake, and dive into a crowd-pleasing dish that’s as effortless as it is delicious.

No-Boil Broccoli Pasta Bake Recipe - Recipe Image

Ingredients You’ll Need

With just a few easy-to-find ingredients, the No-Boil Broccoli Pasta Bake comes together with rich flavor, satisfying texture, and colorful appeal. Each component is there for a reason and helps build that craveable, homemade comfort.

Whipped Chive or Garlic & Herb Cream Cheese (7.5 oz): This gives your bake a creamy, tangy base and adds a subtle herby flavor—start with Philadelphia Whipped for best results, but regular whipped or even block cream cheese works in a pinch.
Dry Pasta (12 oz): Choose sturdy shapes like rotini, penne, cellentani, or fusilli; they absorb the sauce perfectly and hold up well through baking.
Shredded Cheddar Cheese (2 cups, divided): Medium or sharp cheddar adds cheesy richness and that signature stretch—use half for layering, then save the rest for the ultra-creamy finish.
Fresh Broccoli Florets (2–3 cups, chopped): These bring color, freshness, and a satisfying bite—just chop into small, even pieces for best results.
Olive Oil (3 tablespoons): A drizzle over the dish locks in flavor and helps create a silky, cohesive sauce.
Chicken Broth (4 cups): The pasta absorbs this as it bakes, infusing the whole casserole with savory depth—low sodium works great if you like to control the salt.
Seasoning Salt or Salt & Pepper (1–2 teaspoons, to taste): Don’t be shy with seasoning—it’s essential for balancing flavors in every bite.
Heavy Cream (⅔ cup): Added at the end, this transforms the melted cheese into a lush, glossy sauce that clings to every noodle.

How to Make No-Boil Broccoli Pasta Bake

Step 1: Preheat the Oven

Start by cranking your oven up to 425°F (220°C). That blast of heat is exactly what you need for bubbling cheese and perfectly tender pasta. Get your baking dish ready—no stovetop necessary.

Step 2: Add Cream Cheese

Spoon the whipped cream cheese right into the center of your 13×9-inch baking dish. No need to mix or spread—just nestle it in the middle, and it will melt down into the sauce on its own as the bake cooks.

Step 3: Layer Pasta, Broccoli, and Cheese

Scatter your dry pasta evenly around the cream cheese. Next, sprinkle the chopped broccoli over the top, making sure it’s spread out for even cooking. Finish this layer with half of your shredded cheddar, so every scoop is loaded with gooey cheese.

Step 4: Season and Drizzle

Season the entire dish with seasoning salt, or your favorite blend of salt and freshly cracked black pepper. Drizzle the olive oil evenly all over—this helps the pasta brown just a touch and adds another layer of rich flavor.

Step 5: Add Broth

Slowly pour the chicken broth over everything in your dish. You want the liquid to just cover the pasta, ensuring even cooking and deep flavor throughout the whole casserole.

Step 6: Cover and Bake

Tightly seal the baking dish with aluminum foil. Bake for 30 minutes without peeking—this steam bath is the secret behind pasta that cooks up perfectly without boiling it first.

Step 7: Stir, Recover, and Bake Again

After 30 minutes, carefully remove the foil (watch out for steam!), and give everything a hearty stir. This helps the melting cream cheese blend smoothly into the sauce. Re-cover with foil, and bake for another 30 minutes.

Step 8: Make It Extra Creamy

Remove the foil again. Sprinkle the remaining cheddar on top, pour in the heavy cream, and stir gently until the cheese melts into a lush, creamy sauce. You’ll see that irresistible cheesy finish come together in seconds.

Step 9: Rest and Serve

Let your No-Boil Broccoli Pasta Bake cool for 5 minutes before serving—this brief rest thickens the sauce slightly and makes scooping a breeze. Get ready for that very first gooey, broccoli-studded forkful!

How to Serve No-Boil Broccoli Pasta Bake

Garnishes

For a fresh touch, sprinkle chopped fresh parsley or chives on top just before serving. Want to add a little crunch? A handful of toasted panko crumbs or crushed crackers mixed with butter makes the perfect crispy topping in the last 10 minutes of baking.

Side Dishes

The No-Boil Broccoli Pasta Bake is a meal in itself, but it truly shines alongside a bright, crisp green salad or a platter of roasted veggies. For a traditional touch, pair it with warm, crusty bread to mop up every drop of cheesy sauce.

Creative Ways to Present

Try scooping the pasta into individual ramekins for an impressive dinner party look, or portion into meal prep containers for grab-and-go lunches. For gatherings, you can even serve straight from the dish—just garnish and let guests dig in!

Make Ahead and Storage

Storing Leftovers

Leftover No-Boil Broccoli Pasta Bake keeps beautifully in the fridge for up to four days. Simply transfer to airtight containers once cooled—this makes it perfect for quick lunches or an easy reheat later in the week.

Freezing

This dish is freezer-friendly! Once cooled, portion into single servings or freeze the entire batch. Wrap tightly or seal in containers, and keep frozen for up to two months—the flavors hold up well, and you’ll have homemade comfort food ready anytime.

Reheating

To reheat, bake covered in a 350°F oven until warmed through, or simply microwave individual servings with a splash of extra broth or cream to refresh the sauce. Stir gently to keep the texture creamy and avoid overcooking.

FAQs

Can I use regular cream cheese instead of whipped?

Absolutely! Just let it soften at room temperature and dot it evenly in the dish. The whipped version blends a bit faster, but both come out rich and silky in the final bake.

Can I make No-Boil Broccoli Pasta Bake ahead of time?

You sure can. Assemble the casserole right up to the final baking step, cover, and refrigerate overnight. Add a few extra minutes to the baking time if starting from cold, and you’re guaranteed a fuss-free dinner.

Will vegetable broth work for a vegetarian version?

Yes! Vegetable broth is a perfect swap and makes this bake completely meatless without sacrificing any savory depth. Just be sure to taste and adjust seasoning, since some veggie broths are saltier than others.

How can I add more protein?

Easy—just stir in cooked shredded chicken, diced ham, or even some drained white beans before baking. It’s a simple way to boost the heartiness and turn this into a one-dish wonder for any appetite.

My pasta still seems firm after baking. What do I do?

No worries! Ovens and pasta shapes can vary. If after an hour the pasta needs more time, pour in a little extra broth, cover, and bake for another 5 to 10 minutes. Trust your fork—when it slides in easily, you’re good to go.

Final Thoughts

If you love homemade comfort food but crave simplicity, the No-Boil Broccoli Pasta Bake is about to become a staple at your table. Every bite delivers creamy, cheesy joy and a pop of green from that tender broccoli—all with barely any prep. Give it a try and watch it disappear; you might just find your new favorite weeknight go-to!

No-Boil Broccoli Pasta Bake Recipe

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4.7 from 30 reviews

A comforting and flavorful No-Boil Broccoli Pasta Bake that requires minimal effort but delivers big on taste. This crowd-pleasing casserole features tender pasta, fresh broccoli, and layers of gooey cheddar in a herby cream cheese sauce, all baked to perfection without the need to boil pasta separately. Perfect for busy weeknights or feeding a hungry family.

Author: Paula
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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

Step 1: Preheat the Oven – Preheat oven to 425°F (220°C).
Step 2: Add Cream Cheese – Place cream cheese in the center of a 13×9-inch baking dish.
Step 3: Layer Pasta, Broccoli, and Cheese – Add pasta, broccoli, and half of the cheddar cheese.
Step 4: Season and Drizzle – Sprinkle seasoning salt and drizzle olive oil.
Step 5: Add Broth – Pour chicken broth over the dish.
Step 6: Cover and Bake – Cover tightly with foil and bake for 30 minutes.
Step 7: Stir, Recover, and Bake Again – Stir, recover with foil, and bake for another 30 minutes.
Step 8: Make It Extra Creamy – Add remaining cheddar cheese and heavy cream, stir until melted.
Step 9: Rest and Serve – Let sit for 5 minutes before serving.