Preheat your oven to 200°C (400°F) using the upper and lower heat setting.

In a large pot, bring salted water to a boil. Add the uncooked pasta and cook for about 5 minutes until al dente. Drain and set aside.

Wash and cut the broccoli into small florets and slice the stalk. Cook in boiling water for about 2 minutes until bright green and tender-crisp. Drain and set aside.

In a large mixing bowl, whisk together the schmand, eggs, and half of the cheese until smooth. Season with salt and pepper.

In a baking dish, combine the drained pasta and broccoli, and pour the creamy sauce over. Mix well to coat.

Sprinkle the remaining cheese over the pasta mixture and bake for about 20 minutes until the cheese turns golden brown and bubbly.