Baked Broccoli-and-Artichoke Shells

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

Prep Time:

20 mins

Total Time:

45 mins

Servings:

4

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 — Credit: Ryan Liebe

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.