No-Boil Broccoli Pasta Bake
Creamy, cheesy, and impossibly simple — this No-Boil Broccoli Pasta Bake is the kind of comfort food that feels like a warm hug on a weeknight. With tender pasta cooked right in the sauce, lots of melty cheddar, and bright bites of fresh broccoli, it’s an all-in-one dish that pleases picky eaters and hungry adults alike. Fun fact: the “no-boil” method was born out of busy cooks’ desire to skip a pot and save time — and it’s become a beloved shortcut in many home kitchens.
This recipe is special because it delivers big flavor with minimal fuss. You don’t need to pre-cook pasta or make a complicated béchamel; everything bakes together in one dish. It’s quick to prepare, family-friendly, and perfect for busy weeknights or casual potlucks. If you love our classic baked mac and cheese on the blog, think of this as its breezier, veggie-packed cousin. Ready to get baking? You’ll be surprised how easy and satisfying this is.
What is No-Boil Broccoli Pasta Bake?
What’s with the name — no-boil, and yet it’s pasta? It’s simple: the pasta cooks in the oven as it bakes in the flavorful liquid and creamy cheese base. No standing over a pot watching water boil, no strain-and-rinse — just scatter, pour, and bake. Who wouldn’t love that? Ever wonder if “the way to a man’s heart is through his stomach” applies to oven-tender pasta? I’ll wager it does — especially when cheddar and cream are involved.
Some fans joke that it’s called “no-boil” because you’d rather be doing anything else — scrolling, chatting, or setting the table — while dinner cooks itself. Give it a try and see if it wins over your crowd. I dare you not to go for seconds.
Why You’ll Love This
- Melty, comforting center: The whipped cream cheese and heavy cream combine into a luscious sauce that clings to every piece of pasta, while the cheddar gives rich, tangy depth.
- Wallet-friendly and efficient: Using pantry pasta and a few fresh broccoli crowns keeps costs low and prep streamlined. One-baking-dish dinners mean fewer dishes and less cleanup, which saves time and sanity.
- Flavor and texture contrast: The tender pasta, crisp-tender broccoli, and browned cheesy top make each bite interesting. A sprinkle of seasoning salt and olive oil adds savory balance and sheen.
Compared to a traditional stovetop mac and cheese, this bake is less hands-on and includes veggies right in the mix, making it a better weeknight winner. Ready to make it? Let’s go!
How to Make
Quick Overview
This recipe is easy because everything goes into one baking dish and the oven does the work. You’ll get a creamy sauce without making it on the stove, tender pasta that absorbs flavorful broth, and a satisfyingly cheesy finish. Total time is about 65–70 minutes including two baking stages and a short rest.
Prep time: 10 minutes
Bake time: 60 minutes (two 30-minute stages)
Rest time: 5 minutes
Total time: about 75 minutes
Ingredients
- 7.5 oz whipped chive or garlic & herb cream cheese, placed in the center of the baking dish at room temperature if possible
- 12 oz dry pasta (rotini, penne, cellentani, or fusilli), uncooked
- 2–3 cups fresh broccoli florets, chopped into bite-sized pieces
- 2 cups shredded cheddar cheese (medium or sharp), divided
- 1–2 tsp seasoning salt (or salt and pepper, to taste)
- 3 tbsp olive oil, drizzled over the top
- 4 cups chicken broth (regular or low-sodium), poured over the pasta so it is just submerged
- 2/3 cup heavy cream, stirred in near the end for extra creaminess
Directions
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Baking Dish: In a 13×9-inch baking dish, place the whipped cream cheese in the center.
- Layer the Ingredients: Scatter the uncooked pasta evenly around the cream cheese. Top with the chopped broccoli and sprinkle half of the shredded cheddar cheese over everything.
- Season & Oil: Sprinkle with seasoning salt (or a mix of salt and pepper), then drizzle olive oil evenly over the dish.
- Add Broth: Pour the chicken broth over all the ingredients, making sure the pasta is just submerged.
- Bake Covered: Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Stir & Continue Baking: Remove the foil and stir everything well to combine. Re-cover with foil and return to the oven for another 30 minutes.
- Finish Creamy: Uncover, then stir in the remaining cheddar cheese and pour in the heavy cream. Mix until the cheese melts and the sauce turns creamy and luscious.
- Rest & Serve: Let the pasta bake rest for about 5 minutes before serving. Enjoy your extra cheesy, broccoli-filled bake!
What to Serve With
- Simple green salad with lemon vinaigrette to cut the richness
- Garlic bread or crusty baguette for extra dipping
- Roasted cherry tomatoes or a quick caprese salad for freshness
- Light protein like grilled chicken or pan-seared salmon for a heartier plate
- A chilled glass of white wine, iced tea, or sparkling water with lemon
These sides balance the creamy texture and add brightness or crunch to round out the meal.
Top Tips for Perfecting
- Substitutions: Use low-fat cream cheese and milk instead of heavy cream for a lighter version, though texture will be slightly less rich. Swap chicken broth for vegetable broth to make it meat-free.
- Pasta choice: Short, ridged pasta like rotini or fusilli holds the sauce well. Avoid very thin pasta that can turn mushy.
- Broccoli tips: Cut florets small and evenly so they cook through in the same time as the pasta. If your broccoli is on the larger side, steam briefly before adding.
- Seasoning: Taste the finished dish and adjust with a pinch of salt, pepper, or a squeeze of lemon if it needs brightness.
- Don’t overbake: If your oven runs hot, check the second bake at 20–25 minutes. You want tender pasta, not gluey noodles.
- Make it crispy: Remove foil during the final 5–10 minutes and broil briefly for a golden, bubbling top — watch closely to avoid burning.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: You can freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat single servings in the microwave in 30-second bursts, stirring in between, adding a splash of milk or cream to revive the sauce. For larger portions, reheat in a 350°F oven covered with foil for 15–20 minutes, then uncover to crisp the top for another 5 minutes.
- Tip: Avoid frequent reheating as the broccoli may become softer and sauce may thicken; add a little liquid when reheating to restore creaminess.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain excess water first so the bake doesn’t become watery. You may want to reduce the broth by 1/4 cup.
Do I have to use cream cheese?
The cream cheese is key to the creamy texture and tang. You could substitute ricotta for a lighter option, but the flavor and consistency will change.
Is this recipe vegetarian-friendly?
Use vegetable broth instead of chicken broth to make it vegetarian. Check cheese labels if you avoid animal rennet.
Can I add other vegetables or proteins?
Absolutely. Cooked chicken, crumbled sausage, mushrooms, or spinach work well. Add proteins already cooked so they don’t overcook in the oven.
What if my pasta absorbs all the liquid before it’s tender?
If pasta looks dry toward the end of baking, add 1/2 cup hot broth or water, stir, and continue baking until done. Oven temperatures and pasta shapes can vary cooking time a bit.
How can I make this gluten-free?
Use a gluten-free pasta that bakes well and verify your broth is gluten-free. Texture may differ slightly but flavor remains great.
Conclusion
This No-Boil Broccoli Pasta Bake is proof that delicious, comforting dinners don’t have to be complicated. It’s creamy, cheesy, and full of broccoli — perfect for weeknights, picky eaters, and potluck crowds alike. If you enjoyed this version, check out a similar inspiration for more no-boil casseroles at No-Boil Broccoli Pasta Bake – Dinner in 321 or try a slightly different creamy spin at No-Boil Creamy Broccoli Pasta Bake – rachLmansfield. Give it a go, share it with family, and let me know which tweaks made it your new favorite.
No-Boil Broccoli Pasta Bake
Equipment
- Baking Dish
- Aluminum Foil
Ingredients
Ingredients
- 7.5 oz Whipped chive or garlic & herb cream cheese Placed in the center of the baking dish at room temperature if possible.
- 12 oz Dry pasta (rotini, penne, cellentani, or fusilli) Uncooked.
- 2-3 cups Fresh broccoli florets Chopped into bite-sized pieces.
- 2 cups Shredded cheddar cheese Divided (medium or sharp).
- 1-2 tsp Seasoning salt Or salt and pepper, to taste.
- 3 tbsp Olive oil Drizzled over the top.
- 4 cups Chicken broth Regular or low-sodium, poured over the pasta so it is just submerged.
- 2/3 cup Heavy cream Stirred in near the end for extra creaminess.
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Baking Dish: In a 13×9-inch baking dish, place the whipped cream cheese in the center.
- Layer the Ingredients: Scatter the uncooked pasta evenly around the cream cheese. Top with the chopped broccoli and sprinkle half of the shredded cheddar cheese over everything.
- Season & Oil: Sprinkle with seasoning salt (or a mix of salt and pepper), then drizzle olive oil evenly over the dish.
- Add Broth: Pour the chicken broth over all the ingredients, making sure the pasta is just submerged.
- Bake Covered: Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Stir & Continue Baking: Remove the foil and stir everything well to combine. Re-cover with foil and return to the oven for another 30 minutes.
- Finish Creamy: Uncover, then stir in the remaining cheddar cheese and pour in the heavy cream. Mix until the cheese melts and the sauce turns creamy and luscious.
- Rest & Serve: Let the pasta bake rest for about 5 minutes before serving. Enjoy your extra cheesy, broccoli-filled bake!