Martha Stewart Baked Broccoli-and-Artichoke Shells

Martha Stewart baked broccoli-and-artichoke shells turn pasta shells, broccoli and artichoke hearts into a creamy, bubbling cheese pasta bake in 45 minutes. This crowd-pleasing weeknight dinner pasta bake fits spring suppers, cozy family dinners and potluck nights.

Cook the broccoli in the same pot as the pasta for just the last 2 minutes, because that keeps it bright green and tender-crisp. Let it go longer and it turns mushy and gray once it bakes in the sauce.

Martha folds canned artichoke hearts into the cheese sauce, so their briny tang cuts through the creamy cheddar and smoky bacon. She also tops the dish with panko mixed with Parmigiano, which bakes into a crunchy golden crust.

Martha Stewart Baked Broccoli-and-Artichoke Shells

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

640

kcal

Pasta shells, broccoli, bacon and artichokes are folded into a thick cheddar and Parmigiano sauce, then baked under a crisp panko lid. The sauce stays creamy in the shells while the top turns golden and crunchy.

Ingredients

• 8 ounces medium pasta shells
  

• Kosher salt and freshly ground pepper
  

• 10 ounces broccoli, stalks peeled and sliced, florets separated
  

• 1/2 cup panko
  

• 1 cup grated Parmigiano-Reggiano
  

• 3 ounces thick-cut bacon, cut into ½-inch pieces
  

• 2 tablespoons unsalted butter
  

• 1/3 cup unbleached all-purpose flour
  

• 3 1/2 cups whole milk
  

• 1 cup grated sharp white cheddar
  

• 1 can (14 ounces) quartered artichoke hearts, drained
  

Directions

• Preheat and boil pasta: Preheat the oven to 425°F. Cook 8 ounces medium pasta shells in a pot of salted boiling water for 4 minutes.
• Add the broccoli: Add 10 ounces broccoli, stalks peeled and sliced and florets separated, to the pot. Cook 2 minutes more, then drain the broccoli and pasta together.
• Mix the topping: Combine 1/2 cup panko with 2 tablespoons of the grated Parmigiano-Reggiano in a small bowl. Set it aside while you make the sauce.
• Crisp the bacon: Cook 3 ounces thick-cut bacon, cut into 1/2-inch pieces, in a saucepan over medium heat until crisp, 4 to 5 minutes. Then move it to paper towels and keep the drippings in the pan.
• Build the cheese sauce: Melt 2 tablespoons unsalted butter in the same pan, then whisk in 1/3 cup flour and cook 1 minute. Slowly whisk in 3 1/2 cups whole milk and simmer, whisking, until slightly thickened, about 4 minutes.
• Stir everything together: Stir in the remaining Parmigiano, 1 cup grated sharp white cheddar and 1 can (14 ounces) drained quartered artichoke hearts. Add the broccoli, pasta and bacon, then season with salt and pepper to taste.
• Assemble and bake: Transfer the mixture to a 2-quart baking dish and sprinkle with the panko mixture. Bake about 20 minutes until golden and bubbling, then let it cool slightly before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta shape?

Any short pasta with nooks works, like orecchiette, rigatoni or cavatappi, because the sauce settles inside. Keep the same 4 minutes of boiling so it stays firm enough to finish cooking in the oven.

How long do leftovers keep in the fridge?

Cover the dish or move it to an airtight container, and it keeps for about 3 days. Reheat it in a 350°F oven until hot, since the microwave softens the crunchy panko top.

Can I make this baked pasta ahead of time?

Assemble it up to a day ahead, cover and refrigerate, and add the panko topping right before baking. It may need 5 to 10 extra minutes in the oven because it goes in cold.

What can I use if I don't have a 2-quart baking dish?

A 9-inch square pan or a deep oven-safe skillet holds the same volume. Check it a few minutes early, because a wider dish spreads the pasta thinner and browns faster.

What's the most common mistake with this recipe?

Overcooking the pasta and broccoli in the pot is the usual problem, since both keep softening in the hot sauce and oven. Pull them at the 4 and 2 minute marks and they come out just right.