Ingredients :
- 7.5 oz whipped chive or garlic & herb cream cheese (such as Philadelphia)
- 12 oz dry pasta (rotini, penne, cellentani, or fusilli)
- 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
- 4 cups chicken broth (regular or low-sodium)
- ⅔ cup heavy cream
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!
Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour