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cheesy ham and broccoli bake

Baked Shells: Ham, Broccoli, Cheesy Cauliflower

This hearty baked pasta dish features multigrain shells enveloped in a velvety cauliflower-based cheese sauce, complemented by tender broccoli florets and savory smoked ham. Topped with crispy whole-wheat breadcrumbs, it offers the perfect balance of comfort and nutrition in every bite.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 pound medium multigrain pasta shells
  • 1 small head cauliflower cored and chopped (about 3 cups)
  • 1 medium bunch broccoli trimmed and cut into florets (about 5 cups)
  • 4 cups skim milk
  • 6 ounces pecorino cheese grated (2 cups)
  • 1/4 pound sliced smoked ham chopped
  • 4 medium shallots roughly chopped
  • 6 cloves garlic roughly chopped
  • 1/2 cup toasted whole-wheat panko breadcrumbs
  • 4 teaspoons all-purpose flour
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon freshly grated nutmeg
  • Coarse salt and ground black pepper to taste

Equipment

  • 3 1/2-quart baking dish
  • Blender
  • Medium saucepan

Method
 

  1. Preheat oven to 400°F.
  2. 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.
  3. Sprinkle flour over the vegetable mixture and stir well to coat everything evenly.
  4. 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.
  5. Remove from heat and let cool for 5 minutes.
  6. Transfer the mixture to a blender. Add nutmeg and half of the grated pecorino cheese. Blend until completely smooth, about 2 minutes.
  7. Meanwhile, cook the multigrain pasta shells in salted water for just 5 minutes (they should be slightly tender but not fully cooked).
  8. 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.
  9. Transfer the mixture to a 3 1/2-quart baking dish. Sprinkle the remaining pecorino cheese on top.
  10. Bake for about 30 minutes, until bubbling in the center.
  11. Switch to the broiler for 1-2 minutes to achieve a golden-brown crust (watch carefully to prevent burning).
  12. Remove from oven and let rest for 5 minutes. Top with toasted whole-wheat panko breadcrumbs and serve immediately.

Notes

This dish is perfect for meal prep - it reheats beautifully for up to 3 days when stored in an airtight container in the refrigerator. For a lighter version, you can increase the broccoli and reduce the cheese slightly. The cauliflower sauce is a wonderful way to sneak extra vegetables into picky eaters' diets.
For a complete meal, serve with a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the pasta bake.