No Boil Broccoli Pasta Bake
Dry pasta and broccoli baked in chicken broth with cream cheese and cheddar.
Equipment
- 13 by 9 inch baking dish
- Aluminum foil
- Cutting board
- Wooden spoon
Ingredients
Main Ingredients
- 8 oz whipped garlic and herb cream cheese about one small tub
- ⅔ cup heavy cream
- 12 oz dry rotini or penne or fusilli
- 3 cup fresh broccoli florets chopped into bite sized pieces
- 2 cup shredded cheddar cheese divided
- ½ tsp seasoning salt
- ¼ tsp black pepper
- 3 tbsp olive oil
- 4 cup low sodium chicken broth
Instructions
Cooking
- Heat. Heat the oven to 425 degrees F and set out a 13 by 9 inch dish.
- Assemble. Place the whipped cream cheese in the middle of the dish, surround it with the dry pasta, and add the broccoli.
- Season. Add half the cheddar, the seasoning salt, and the pepper, then drizzle with the oil and pour in the broth.
- Bake covered. Cover tightly with foil, bake 30 minutes, stir, cover again, and bake 30 more minutes.
- Finish. Stir in the remaining cheddar and the heavy cream until melted.
- Rest. Let the dish stand for 5 minutes, then serve.
Notes
Substitutions: Use any short pasta and swap the cheddar for Colby or a mozzarella blend.
Tips: Cover the dish tightly and stir halfway through baking.
Storage: Refrigerate for 3 to 4 days and add a splash of broth when reheating.