Baked Broccoli-and-Artichoke Shells

Prep Time:
20 mins
Total Time:
45 mins

When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost of vitamin C and fiber. But truth be told, it's the creamy cheddar cheese sauce and smoky bacon folded in before baking that makes this dish an all-around crowd-pleaser.


  • 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

  • cup unbleached all-purpose flour

  • 3 ½ cups whole milk

  • 1 cup grated sharp white cheddar

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


  1. Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.

  2. In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. 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. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.

  3. 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.

    Baked Broccoli-and-Artichoke Shells
    Ryan Liebe
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