Best Shells With Broccoli Tomato Sauce Recipes

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THREE-CHEESE BROCCOLI MANICOTTI



Three-Cheese Broccoli Manicotti image

This 3-cheese, saucy, Italian comfort food is loaded with broccoli and elevated with a bit of hot Italian sausage in the sauce-it's the perfect culinary combo! The manicotti shells are partially cooked in boiling water, and they finish cooking in the sauce while the entire dish is baked in the oven. Like many Italian dishes, this might even be better the next day! Enjoy hot or cold.

Provided by Chef John

Categories     Manicotti

Time 1h40m

Yield 6

Number Of Ingredients 15

2 large heads broccoli
1 (8 ounce) package manicotti shells
2 cloves garlic, crushed
1 cup ricotta cheese
4 ounces grated provolone cheese
1 ½ cups grated Parmigiano-Reggiano cheese, divided, or more to taste
2 large eggs, beaten
2 teaspoons kosher salt, or to taste
1 pinch cayenne pepper, or to taste
1 teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
3 ½ cups prepared marinara sauce
2 ½ cups water
6 ounces cooked, crumbled, hot Italian sausage
1 tablespoon freshly chopped Italian parsley, or to taste

Steps:

  • Bring a pot of generously salted water to a boil.
  • Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
  • Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
  • Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
  • Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
  • Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
  • Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring tomato sauce and water to a simmer over medium-high heat.
  • Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
  • Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
  • Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
  • Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
  • Garnish with parsley and let sit for 10 minutes.
  • Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

Nutrition Facts : Calories 600.4 calories, Carbohydrate 58.7 g, Cholesterol 124.7 mg, Fat 27 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 13.2 g, Sodium 1984.1 mg

SHELLS WITH BROCCOLI RABE & PANCETTA



Shells with Broccoli Rabe & Pancetta image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli rabe (1 to 2 bunches)
1 pound large pasta shells, such as Barilla
Good olive oil
1/2 pound pancetta, 1/4-inch diced (see Cook's Note)
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
8 to 10 ounces fresh ricotta, store-bought or homemade
Freshly grated Italian Parmesan cheese, for serving

Steps:

  • Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don't drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
  • Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn't dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.

BAKED BROCCOLI-AND-ARTICHOKE SHELLS



Baked Broccoli-and-Artichoke Shells image

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.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 11

8 ounces medium pasta shells
Kosher salt and freshly ground pepper
10 ounces broccoli, stalks peeled and sliced, florets separated
1/2 cup panko
1 cup grated Parmigiano-Reggiano
3 ounces thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1/3 cup unbleached all-purpose flour
3 1/2 cups whole milk
1 cup grated sharp white cheddar
1 can (14 ounces) quartered artichoke hearts, drained

Steps:

  • 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.

AWESOME BROCCOLI MARINARA



Awesome Broccoli Marinara image

This is a great quick version of an Italian traditional side dish in our family all the way from Italy. You can use fresh tomatoes and basil. However, as a mother of four, I opt for the quick method as I'm sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!

Provided by Debra

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
1 pound broccoli florets
2 cloves garlic, chopped
salt and pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 11.4 g, Fat 7.2 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 197.2 mg, Sugar 4.5 g

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