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Dump and Bake Broccoli Cheddar Pasta

An incredibly simple, one-dish pasta bake featuring broccoli, cheddar cheese, and a creamy sauce made easy with whipped cream cheese. No boiling pasta required, minimal effort for maximum comfort.
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Cook Time 35 minutes

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

Substitutions: Chopped cauliflower, peas, or frozen mixed vegetables for broccoli. Regular block cream cheese (cubed) for whipped. Monterey Jack, Colby, or a blend of cheeses for cheddar; Parmesan on top. Vegetable broth for chicken broth. Additions: Cooked shredded chicken, diced ham, cooked crumbled sausage. Pinch of red pepper flakes.
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.