NO-BOIL BROCCOLI PASTA BAKEIngredients:7.5 oz garlic & herb cream cheese (whipped or spreadable)12 oz dry pasta (rotini, penne, cellentani, or fusilli)2 cups shredded cheddar cheese (medium or sharp), divided2–3 cups fresh broccoli florets, chopped3 tablespoons olive oil4 cups vegetable broth1–2 teaspoons seasoning salt or salt & pepper, to taste2/3 cup heavy creamDirections:Preheat OvenSet oven to 425°F (220°C).Cream Cheese BasePlace cream cheese in the center of a 13×9-inch baking dish.Layer IngredientsScatter uncooked pasta around the cream cheese. Add half of the shredded cheddar and all the chopped broccoli.Season and OilSprinkle seasoning salt or salt & pepper, then drizzle olive oil evenly over everything.Add BrothPour in the vegetable broth, making sure the pasta is fully submerged.Bake CoveredCover tightly with foil and bake for 30 minutes.Stir and Bake AgainRemove foil, stir ingredients, re-cover and bake for another 30 minutes.
