Dump-and-Bake Broccoli Cheddar Cheese Pasta
This is an easy, hands-off pasta bake that requires no boiling! The pasta cooks right in the creamy cheddar sauce with broccoli, making a cheesy, bubbly casserole perfect for busy weeknights.
Time
Prep: 10 minutes
Bake: 45–50 minutes
Total: ~1 hour
Ingredients
12 oz (about 3 cups) uncooked pasta (penne or rotini work best)
3 cups broccoli florets (fresh or frozen)
3 cups vegetable or chicken broth
1 cup milk (whole or 2%)
2 cups shredded sharp cheddar cheese, divided
½ cup grated Parmesan cheese
1 can (10.5 oz) cream of chicken or cream of mushroom soup (or homemade substitute)
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
Salt, to taste
½ cup breadcrumbs (optional topping)
Instructions
1. Preheat Oven
Set to 375°F (190°C). Grease a 9×13 baking dish.
2. Mix Ingredients
In the dish, add uncooked pasta, broccoli, broth, milk, soup, garlic powder, onion powder, pepper, and 1 ½ cups cheddar + Parmesan.
Stir well to combine and spread evenly.
3. Bake Covered
Cover tightly with foil and bake for 35–40 minutes, stirring halfway through, until pasta is tender.
4. Add Topping
Uncover, sprinkle with remaining cheddar and breadcrumbs (if using).
Bake another 10 minutes until bubbly and golden on top.
5. Serve
Let rest 5 minutes, then scoop and enjoy!
Notes & Tips
Extra creamy: Stir in 2 tbsp cream cheese at the end.
Protein boost: Add shredded rotisserie chicken, turkey, or cooked sausage.
Veggie swap: Try with spinach, peas, or cauliflower.
Make ahead: Assemble up to 24 hrs ahead, refrigerate, then bake (add +10 min).
❓ frequently asked questions FAQ
Q: Can I use frozen broccoli?
A: Yes! No need to thaw — just add it straight in.
Q: Can I make it without canned soup?
A: Yes — replace with 1 cup heavy cream + 1 tbsp flour whisked in.
Q: Will gluten-free pasta work?
A: Yes, but reduce baking time slightly and check early, as GF pasta cooks faster.
️ Nutrition information
Calories: ~420
Protein: 19g
Carbs: 49g
Fat: 17g
Fiber: 4g