Why You’ll Love these Comforting Baked Shells
These baked shells are the ultimate comfort food that’ll make you feel like you’re getting a warm hug from your dinner plate.
The creamy cauliflower sauce tricks your taste buds into thinking you’re indulging in something decadent, when really, it’s packed with veggies.
I love how the smoky ham and tender broccoli complement each other, while the multigrain pasta adds a nutty flavor.
The crispy breadcrumb topping? Perfection.
Trust me, when the cheese gets all bubbly and golden under the broiler, you’ll understand why this dish is on my regular rotation.
Comfort food that doesn’t leave you feeling guilty.
What Ingredients are in Comforting Baked Shells?
The beauty of this baked shells recipe lies in its perfect balance of wholesome ingredients that come together to create something truly special. This dish combines the earthy goodness of multigrain pasta with the creamy richness of a cauliflower-based sauce, plus savory ham and fresh broccoli.
The secret to its comforting appeal is how the humble cauliflower transforms into a velvety, cheesy sauce that coats every shell with deliciousness. Ready to gather what you need for this crowd-pleaser?
- 1 teaspoon extra-virgin olive oil
- 1 small head cauliflower, cored and chopped (about 3 cups)
- 6 garlic cloves, roughly chopped
- 4 medium shallots, roughly chopped
- 4 teaspoons all-purpose flour
- 4 cups skim milk
- 1/4 teaspoon freshly grated nutmeg
- 6 ounces pecorino cheese, grated (2 cups)
- 1/2 pound medium multigrain pasta shells
- 1/4 pound sliced smoked ham, chopped
- 1 medium bunch broccoli, trimmed and cut into florets (about 5 cups)
- 1/2 cup toasted whole-wheat panko breadcrumbs
- Coarse salt and ground black pepper, to taste
When shopping for these ingredients, quality matters, especially for the cheese and ham. Look for a nicely aged pecorino that will add the right punch of saltiness. For the ham, a good quality smoked variety brings depth of flavor without overwhelming the dish.
Can’t find multigrain shells? Regular pasta works too, though you’ll miss out on that subtle nuttiness. And while the recipe calls for skim milk to keep things lighter, you could substitute with 2% if you prefer a slightly richer sauce.
The breadcrumbs might seem optional, but trust me, that textural contrast against the creamy pasta is worth seeking out the whole-wheat panko.
How to Make these Comforting Baked Shells
Creating these comforting baked shells begins with a sauce that might surprise you – it’s cauliflower-based! Start by heating 1 teaspoon of extra-virgin olive oil in a medium saucepan over medium heat. Add your 3 cups of chopped cauliflower, 6 roughly chopped garlic cloves, and 4 chopped shallots with a sprinkle of salt. Let this mixture soften for about 10 minutes, stirring occasionally but being careful not to brown it – we’re going for tender, not caramelized.
Once softened, sprinkle 4 teaspoons of all-purpose flour over everything and stir well to coat. This little bit of flour will help thicken our sauce beautifully.
Now comes the transformation. Gradually pour in 4 cups of skim milk while stirring, then bring it to a boil before reducing the heat to a gentle simmer. Let this bubble away for about 15 minutes until the cauliflower becomes very soft.
After a 5-minute cooling period, transfer everything to a blender along with 1/4 teaspoon of freshly grated nutmeg and half of your 6 ounces of grated pecorino cheese. Blend until silky smooth – this usually takes about 2 minutes.
Meanwhile, preheat your oven to 400 degrees and cook 1/2 pound of medium multigrain pasta shells for just 5 minutes – they should be slightly tender but not fully cooked. Remember, they’ll continue cooking in the oven.
The final assembly is where everything comes together. Drain your pasta shells and return them to the pot, then add 1/4 pound of chopped smoked ham, 5 cups of broccoli florets, and pour in that velvety cauliflower sauce. Toss until everything is well-coated, then transfer to a 3 1/2-quart baking dish.
Sprinkle the remaining pecorino on top and bake until it’s bubbling in the center, which takes about 30 minutes. For that irresistible golden-brown crust, switch to the broiler for just 1-2 minutes – but don’t walk away, it can burn quickly!
After a 5-minute rest (which feels like forever when you’re hungry), top with 1/2 cup of toasted whole-wheat panko breadcrumbs and serve immediately. The contrast between the crispy top and the creamy interior? Absolute perfection.
Comforting Baked Shells Substitutions and Variations
While this recipe is delicious as written, let’s explore some tasty ways to make it your own.
Try swapping pecorino for sharp cheddar or gruyère for a different flavor profile.
Not a ham fan? Substitute cooked chicken, turkey, or even crispy bacon.
The veggie possibilities are endless – peas, asparagus, or spinach work beautifully in place of broccoli.
For a gluten-free version, use your favorite GF pasta and breadcrumbs.
Dairy-free? I’ve had great success with unsweetened almond milk and plant-based cheese.
Want to spice things up? Add red pepper flakes or a dash of smoked paprika.
Trust me, this versatile dish welcomes experimentation.
What to Serve with Comforting Baked Shells
Since this hearty baked shells dish already packs plenty of protein and veggies, I like to complement it with lighter sides that balance the meal.
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Trust me, the peppery greens and bright dressing are exactly what you need.
On chillier evenings, I’ll serve crusty garlic bread—because who can resist more carbs, right?
For a fancier dinner party vibe, roasted asparagus with a sprinkle of lemon zest works wonders.
Sometimes, I just pour a crisp white wine and call it done. Entertaining made simple.
Final Thoughts
After making this baked shells recipe countless times, I’ve come to appreciate how it transforms basic ingredients into something truly special.
The creamy cauliflower sauce, enriched with pecorino and nutmeg, creates that decadent texture we crave—without the heaviness of traditional mac and cheese.
What I love most? It’s adaptable to what you have on hand. No ham? Try bacon or chicken. The broccoli can be swapped for kale or spinach, and those crispy panko breadcrumbs are non-negotiable in my kitchen.
They provide that perfect textural contrast to the creamy pasta beneath.
Trust me, this dish never disappoints.
Baked Shells: Ham, Broccoli, Cheesy Cauliflower
Ingredients
Equipment
Method
- Preheat oven to 400°F.
- Heat olive oil in a medium saucepan over medium heat. Add cauliflower, garlic, and shallots with a pinch of salt. Cook for about 10 minutes until softened, stirring occasionally but avoiding browning.
- Sprinkle flour over the vegetable mixture and stir well to coat everything evenly.
- Gradually pour in the skim milk while stirring constantly. Bring to a boil, then reduce heat to a gentle simmer. Cook for about 15 minutes until the cauliflower becomes very soft.
- Remove from heat and let cool for 5 minutes.
- Transfer the mixture to a blender. Add nutmeg and half of the grated pecorino cheese. Blend until completely smooth, about 2 minutes.
- Meanwhile, cook the multigrain pasta shells in salted water for just 5 minutes (they should be slightly tender but not fully cooked).
- Drain the pasta shells and return them to the pot. Add the chopped ham, broccoli florets, and the cauliflower sauce. Toss until everything is well-coated.
- Transfer the mixture to a 3 1/2-quart baking dish. Sprinkle the remaining pecorino cheese on top.
- Bake for about 30 minutes, until bubbling in the center.
- Switch to the broiler for 1-2 minutes to achieve a golden-brown crust (watch carefully to prevent burning).
- Remove from oven and let rest for 5 minutes. Top with toasted whole-wheat panko breadcrumbs and serve immediately.
