Ingredients:
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), divided
2–3 cups fresh broccoli florets, chopped
3 tablespoons olive oil
4 cups vegetable broth
1–2 teaspoons seasoning salt or salt & pepper, to taste
2/3 cup heavy cream
Directions:
Preheat Oven
Set oven to 425°F (220°C).
Cream Cheese Base
Place cream cheese in the center of a 13×9-inch baking dish.
Layer Ingredients
Scatter uncooked pasta around the cream cheese. Add half of the shredded cheddar and all the chopped broccoli.
Season and Oil
Sprinkle seasoning salt or salt & pepper, then drizzle olive oil evenly over everything.
Add Broth
Pour in the vegetable broth, making sure the pasta is fully submerged.
Bake Covered
Cover tightly with foil and bake for 30 minutes.
Stir and Bake Again
Remove foil, stir ingredients, re-cover and bake for another 30 minutes.