Mix canned cream of broccoli soup and these 2 ingredients over uncooked rotini pasta into a baking pan for a comforting meal everyone will ask for again

This oven baked 4-ingredient Amish-style creamy broccoli pasta is exactly the kind of comfort food I lean on after a long workday. Everything happens in one baking pan: you pour uncooked rotini in, mix canned cream of broccoli soup with just two more simple ingredients right over the top, and let the oven do the rest. The result is a cozy, Midwest-style casserole that tastes like something a church potluck aunt would bring, but with almost no effort and very little cleanup.

Serve this creamy broccoli pasta straight from the baking pan with a simple green salad or steamed veggies to balance the richness. Garlic bread or buttered dinner rolls are perfect for soaking up the extra sauce. If you want to round it out into a bigger meal, add a side of rotisserie chicken, baked pork chops, or grilled sausage. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce, so it’s great for work lunches the next day.

Servings: 6

12 oz uncooked rotini pasta (about 3 cups dry)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking pan with cooking spray or a thin layer of butter so the pasta doesn’t stick.

Pour the uncooked rotini pasta evenly into the bottom of the baking pan, spreading it into an even layer. This is your base—no boiling needed.

In a medium bowl, whisk together the canned cream of broccoli soup and the milk until smooth and pourable. It should look like a thick, creamy sauce.

Sprinkle 1 1/2 cups of the shredded cheddar cheese over the dry rotini in the pan. Try to distribute it fairly evenly so you get cheesy bites throughout.

Pour the cream of broccoli and milk mixture evenly over the uncooked pasta and cheese in the baking pan. Use a spoon or your hands to gently mix everything together right in the pan, making sure all the rotini is coated and there are no dry pockets of pasta. Smooth the top into an even layer.

Cover the baking pan tightly with aluminum foil. This traps the steam and helps the dry rotini cook through in the sauce without boiling first.

Bake, covered, in the preheated oven for 35–40 minutes, until the pasta is tender when you poke it with a fork and the sauce is bubbling around the edges.

Carefully remove the foil (watch out for steam), sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, and return the pan to the oven uncovered.

Bake for an additional 8–10 minutes, or until the cheese on top is melted and lightly bubbly. If you like a slightly more golden top, you can broil for 1–2 minutes at the end, watching closely.

Let the pasta rest for about 5–10 minutes before serving so it can thicken up a bit. Scoop into bowls and enjoy that creamy, cheesy broccoli goodness.

To add protein without extra work, stir in 1–2 cups of shredded rotisserie chicken, diced ham, or cooked crumbled bacon when you mix the soup mixture with the pasta in the pan. For more veggies, toss in 1–2 cups of frozen broccoli florets or mixed vegetables (no need to thaw) before baking—just mix them right in with the rotini. If you prefer a little extra richness, swap 1/2 cup of the milk for heavy cream or half-and-half. You can also change up the cheese: try Monterey Jack, Colby Jack, or a sharp cheddar blend for a stronger flavor. For a slightly crisp topping, sprinkle 1/2 cup of crushed buttery crackers or seasoned breadcrumbs over the cheese before the final bake. If you’re making this ahead, assemble the dish, cover, and refrigerate for up to 24 hours; when baking from cold, add 5–10 extra minutes to the covered bake time and check that the pasta is tender before uncovering. To reheat leftovers, add a splash of milk, cover, and warm in the microwave or oven until creamy again.