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Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce

55 mins to make • Serves 6


1/4 lb Ham, smoked


1 medium bunch Broccoli
1 small head Cauliflower
6 Garlic cloves
4 Shallots, medium

Pasta & Grains

1/2 lb Pasta shells, medium multigrain

Baking & Spices

4 tsp All-purpose flour
1/4 tsp Nutmeg
1 Salt and freshly ground black pepper, Coarse

Oils & Vinegars

1 tsp Olive oil, extra-virgin

Bread & Baked Goods

1/2 cup Panko, toasted whole-wheat


6 oz Pecorino cheese, grated
4 cups Skim milk
Maggie Thompson
Maggie Thompson • 2 years ago

Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.

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