Ingredients:
12 oz shell pasta
4 cups broccoli florets
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
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2 cups milk
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
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1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Chopped fresh parsley, for garnish
Instructions:
Preheat Oven and Prepare Ingredients:
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Preheat your oven to 375°F (190°C).
Cook the shell pasta according to package instructions until al dente. Drain and set aside.
Steam the broccoli florets until just tender, about 3-4 minutes. Set aside.
Make the Sauce:
In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
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Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, bringing the mixture to a simmer. Cook until the sauce thickens, about 4-5 minutes.
Season with salt, pepper, and nutmeg.
Remove from heat and stir in the Parmesan cheese until melted and smooth.
Combine Pasta, Broccoli, and Sauce:
In the pot with the cheese sauce, add the cooked pasta and steamed broccoli. Stir until everything is well coated with the sauce.
Bake:
Transfer the pasta and broccoli mixture to a greased baking dish.
Sprinkle the shredded mozzarella cheese evenly over the top.
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Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden brown.
Garnish and Serve:
Remove the bake from the oven and let it cool for a few minutes.
Garnish with chopped fresh parsley before serving.
Conclusion:
This Creamy Broccoli and Shell Pasta Bake combines the comforting textures of pasta and broccoli with a rich, cheesy sauce, making it a perfect dish for family dinners or gatherings.
The melted mozzarella on top adds a deliciously gooey texture that’s sure to please everyone at the table.
Feel free to use this recipe and title as you wish, and let me know if you need any further customization or additional recipes!
