Name: Baked Broccoli-and-Artichoke Shells
Prep time: 20 min
Total time: 45 min
Ingredients: 8 ounces medium pasta shells; Kosher salt and freshly ground pepper; 10 ounces broccoli, stalks peeled and sliced, florets separated; 0.5 cup panko; 1 cup grated Parmigiano-Reggiano; 3 ounces thick-cut bacon, cut into ½-inch pieces; 2 tablespoons unsalted butter; 0.333 cup unbleached all-purpose flour; 3.5 cups whole milk; 1 cup grated sharp white cheddar; 1 can (14 ounces) quartered artichoke hearts, drained

Baked Broccoli-and-Artichoke Shells

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This cozy broccoli pasta bake is ready is under an hour.

Riley Wofford

Updated on May 6, 2024

Prep Time:

20 mins

Total Time:

45 mins

Servings:

Is it a broccoli pasta bake or a baked pasta with broccoli? No matter what you call it, this easy recipe is a winner weeknight dinner that is ready in just 45 minutes. Broccoli is paired with a creamy cheese sauce and smoky bacon, canned artichoke hearts bring a briny contrast, and everything is folded into pasta shells, then baked. Don't forget the simple Parmesan-meets-panko topping for a crunchy contrast. This is a dish for pasta bake lovers, cheese sauce aficionados, and cooks trying to sneak more vegetables into meals. It's an all-around crowd pleaser you’ll be asked to make again and again.

Baked Broccoli-and-Artichoke Shells — Ryan Liebe

Ingredients

8 ounces medium pasta shells
Kosher salt and freshly ground pepper
10 ounces broccoli, stalks peeled and sliced, florets separated
½ cup panko
1 cup grated Parmigiano-Reggiano
3 ounces thick-cut bacon, cut into ½-inch pieces
2 tablespoons unsalted butter
⅓ cup unbleached all-purpose flour
3 ½ cups whole milk
1 cup grated sharp white cheddar
1 can (14 ounces) quartered artichoke hearts, drained

Directions

Preheat oven and cook pasta

Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes.
Add broccoli:

Add broccoli to pot and cook 2 minutes more; drain broccoli and pasta.
Make topping:

Combine panko and 2 tablespoons Parmigiano.
Cook bacon:

In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels.
Make sauce:

Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes.
Add cheeses, artichokes, broccoli, pasta and bacon to sauce:

Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
Assemble dish and bake:

Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.