Introduction
You know those nights. The ones where you walk in the door, you’re tired, maybe a little hungry (okay, maybe a lot hungry!), and the last thing you want to do is spend an hour slaving over the stove. You want comfort food, you want something delicious, and you want it NOW. That’s where this incredible No-Boil Broccoli Pasta Bake comes in. Seriously, it’s so simple it feels like magic. No boiling pasta in a separate pot, no messy colanders – just one dish, minimal effort, and maximum cozy, cheesy goodness. It’s quickly become my go-to for busy weeknights, and I just know you’re going to fall in love with how easy and satisfying it is.
Why You’ll Love This Recipe
- Fast: Prep is lightning quick, and the oven does the rest.
- Easy: Dump everything in one dish, stir, bake. That’s it!
- Giftable: Perfect for taking to a potluck or sharing with a friend who needs a little comfort.
- Crowd-pleasing: Kids and adults alike devour this cheesy, creamy bake.
Ingredients
- 7.5 oz Philadelphia Whipped Chive or Garlic & Herb cream cheese: This is our secret weapon for creamy, flavorful sauce without extra steps. The whipped version melts beautifully!
- 12 oz dry pasta (rotini, penne, cellentani, or fusilli): Choose a shape with nooks and crannies to catch all that delicious sauce. Make sure it’s dry pasta straight from the box!
- 2 cups shredded cheddar cheese (medium or sharp), divided: Because you can never have too much cheese! Sharp adds a nice punch.
- 2-3 cups fresh broccoli florets, chopped: Get those greens in there! Chop them into bite-sized pieces so they soften nicely while baking.
- 3 tbsp olive oil: Helps coat the pasta and adds a little richness.
- 4 cups chicken broth (regular or low sodium): This is the magical liquid that cooks your pasta right in the dish. Broth adds flavor, but water works in a pinch too.
- 1-2 tsp seasoning salt or salt & pepper, to taste: Seasoning salt is my favorite shortcut here, but regular salt and pepper are totally fine. Adjust to your liking!
- ⅔ cup heavy cream: Hello, extra creaminess and richness! This makes the sauce absolutely luxurious.
How to Make It
Alright, let’s get this dinner going. You’re seriously just a few simple steps away from comfort food heaven.
1. First things first, preheat your oven to a nice and hot 400°F (200°C). This gets it ready to work its magic.
2. Grab your trusty 9×13 inch baking dish. Give it a light spray or rub with a little oil to make sure nothing sticks.
3. Now for the fun part! Dump the dry pasta straight into the prepared baking dish. Toss in your chopped broccoli florets right on top. Drizzle the olive oil over everything, then pour in the chicken broth and heavy cream. Sprinkle in your seasoning salt (or salt and pepper).
4. Next, scoop dollops of that wonderful whipped cream cheese all over the dish. Don’t worry about spreading it perfectly, it will melt as it bakes.
5. Add about half of the shredded cheddar cheese (that’s about 1 cup) to the dish with everything else.
6. Now, take a large spoon or spatula and give it all a really good stir. You want everything to be well combined, and most importantly, make sure that pasta is pretty much submerged under the liquid. This is key to getting it cooked through!
7. Cover the baking dish tightly with aluminum foil. Like, really tightly. You want to trap all that steam in there to cook the pasta.
8. Pop it in the preheated oven and bake for 25-30 minutes. How do you know it’s ready? The pasta should be tender when you poke it, and most of the liquid should be absorbed.
9. Carefully remove the foil (watch out for that steam!). Sprinkle the rest of that glorious shredded cheddar cheese evenly over the top.
10. Return the dish to the oven, uncovered this time, and bake for another 10-15 minutes. This is where the magic happens – the cheese melts, gets bubbly, and maybe even a little golden brown on top. Perfection!
11. Once it’s done, take it out and let it stand for about 5 minutes before diving in. This lets the sauce thicken up just a bit and prevents you from burning your tongue in your eagerness!
Substitutions & Additions
- Broccoli: No broccoli? No problem! Try chopped cauliflower, peas, or even a bag of frozen mixed vegetables (no need to thaw!).
- Cream Cheese: If you can’t find whipped, regular block cream cheese will work, but you might need to cut it into smaller cubes so it melts easier.
- Cheese: Swap cheddar for Monterey Jack, Colby, or a blend of cheeses. A sprinkle of Parmesan on top is also divine.
- Liquid: Vegetable broth works beautifully instead of chicken broth for a vegetarian option.
- Add Protein: Stir in some cooked, shredded chicken, diced ham, or cooked crumbled sausage before baking for a heartier meal.
- Spice it Up: Add a pinch of red pepper flakes to the mix if you like a little heat.
Tips for Success
- Submerge the Pasta: This is the most important tip! Make sure the dry pasta is mostly covered by the liquid before baking. If it’s not, it won’t cook evenly. Give it a good stir and push it down if needed.
- Cover Tightly: A tight seal with the foil is crucial for creating the steam needed to cook the pasta evenly and quickly.
- Check for Doneness: Pasta doneness can vary slightly by brand and shape. After the first 25-30 minutes, poke a piece of pasta with a fork to make sure it’s tender before removing the foil. If it seems a little firm and there’s still a lot of liquid, recover and bake for another 5-10 minutes before proceeding.
- Let it Rest: Don’t skip the 5-minute resting period. This allows the sauce to thicken and the dish to set slightly, making it perfect for serving.
How to Store It
Got leftovers? Lucky you! Let the pasta bake cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat, you can microwave individual portions or cover the dish loosely with foil and warm it in a 300°F (150°C) oven until heated through. You might want to add a splash of milk or broth before reheating if it seems a little dry.
FAQs
Q: Can I use frozen broccoli?
A: Yes, you can! No need to thaw it first. Just add the frozen florets straight to the dish with the other ingredients. It might increase the initial baking time by a few minutes.
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce won’t be as rich or thick. If you use milk, you might consider whisking in a tablespoon of cornstarch before adding the liquid to help it thicken as it bakes.
Q: Why is my pasta still hard?
A: This usually happens if the pasta wasn’t fully submerged in the liquid or if the foil wasn’t sealed tightly enough. Ensure good coverage and a tight seal for the first bake.
Q: Can I prepare this ahead of time?
A: For the best results with this no-boil method, it’s best to assemble and bake it fresh. The dry pasta soaking in the liquid for too long before baking can sometimes affect the texture.
Dump and Bake Broccoli Cheddar Pasta
Equipment
- 9x13 inch baking dish
- large spoon or spatula
- aluminum foil
- Oven
Ingredients
Hauptzutaten
- 7.5 oz Philadelphia Whipped Chive or Garlic & Herb cream cheese secret weapon for creamy, flavorful sauce, whipped version melts beautifully
- 12 oz dry pasta rotini, penne, cellentani, or fusilli, choose a shape with nooks and crannies, straight from the box
- 2 cups shredded cheddar cheese medium or sharp, divided, Sharp adds a nice punch
- 2 cups fresh broccoli florets chopped, chop into bite-sized pieces
- 3 tbsp olive oil Helps coat the pasta and adds a little richness
- 4 cups chicken broth regular or low sodium, magical liquid that cooks your pasta, Broth adds flavor, water works in a pinch
- 1 tsp seasoning salt or salt & pepper to taste, seasoning salt is favorite shortcut, regular salt and pepper are totally fine
- 0.67 cup heavy cream extra creaminess and richness
Instructions
- First things first, preheat your oven to a nice and hot 400°F (200°C). This gets it ready to work its magic.
- Grab your trusty 9x13 inch baking dish. Give it a light spray or rub with a little oil to make sure nothing sticks.
- Now for the fun part! Dump the dry pasta straight into the prepared baking dish. Toss in your chopped broccoli florets right on top. Drizzle the olive oil over everything, then pour in the chicken broth and heavy cream. Sprinkle in your seasoning salt (or salt and pepper).
- Next, scoop dollops of that wonderful whipped cream cheese all over the dish. Don't worry about spreading it perfectly, it will melt as it bakes.
- Add about half of the shredded cheddar cheese (that's about 1 cup) to the dish with everything else.
- Now, take a large spoon or spatula and give it all a really good stir. You want everything to be well combined, and most importantly, make sure that pasta is pretty much submerged under the liquid. This is key to getting it cooked through!
- Cover the baking dish tightly with aluminum foil. Like, really tightly. You want to trap all that steam in there to cook the pasta.
- Pop it in the preheated oven and bake for 25-30 minutes. How do you know it's ready? The pasta should be tender when you poke it, and most of the liquid should be absorbed.
- Carefully remove the foil (watch out for that steam!). Sprinkle the rest of that glorious shredded cheddar cheese evenly over the top.
- Return the dish to the oven, uncovered this time, and bake for another 10-15 minutes. This is where the magic happens – the cheese melts, gets bubbly, and maybe even a little golden brown on top. Perfection!
- Once it's done, take it out and let it stand for about 5 minutes before diving in. This lets the sauce thicken up just a bit and prevents you from burning your tongue in your eagerness!
Notes
Tips: Ensure dry pasta is mostly submerged in liquid. Cover tightly with foil. Check pasta doneness after 25-30 mins. Let rest for 5 mins before serving.
Storage: Cool completely, transfer to airtight container. Keeps 3-4 days in fridge. Reheat in microwave or 300°F (150°C) oven. Add splash of milk/broth if dry.
FAQs: Can use frozen broccoli (no thaw). Can use milk instead of heavy cream (sauce thinner, may add cornstarch). Hard pasta usually due to insufficient liquid submerge or loose foil seal. Best assembled/baked fresh.