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Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce

Recipe photo courtesy of Chris Testani

Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.

Source: Martha Stewart Living, February 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

The robust flavors of pecorino and smoked ham allow you to use less without sacrificing taste.

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32
  • MS10993121
    15 JAN, 2018
    I had some leftover baked ham and thought this would be a great way to use some up! As I'm a bit sensitive to onions & garlic, I used only one large shallot and two cloves of garlic. This made the sauce a bit bland, so next time I'll bump that up a notch. I took the advice of a fellow reviewer and cooked the broccoli in the pasta water for a couple of minutes and it was perfect. Overall, really liked the dish and would make it again.
    Reply
  • stephlee2183
    5 JAN, 2018
    This was very tasty! Will make again!
    Reply
  • Maddyd51
    18 SEP, 2012
    Loved it but the broccoli was undercooked. Next time I'd steam them for a few minutes before adding them to the pasta or maybe cook them for a few minutes in the boiling pasta water.
    Reply
    • msabrun
      7 OCT, 2017
      How can 6 ounces of grated cheese be 2 cups?

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