Food & Cooking Recipes Ingredients Pasta and Grains Baked Broccoli-and-Artichoke Shells Be the first to rate & review! By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on November 30, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 4 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. 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 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. 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. 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. Ryan Liebe Rate it Print