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One-Pan Creamy Broccoli & Garlic Shells

One-Pan Creamy Broccoli & Garlic Shells

Chelsea Colbath
An easy, 30-minute pasta dish made in one pan on the stovetop. A quick trip under the broiler yields the most perfectly crispy pasta edges.
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TOTAL TIME: 30 minutes
Servings 4

Ingredients
  

  • 1 lb pasta of choice I used whole wheat shells + water + a big pinch of salt
  • 1 large broccoli crown to yield about 4 cups of chopped broccoli florettes
  • 3 Tablespoons olive oil
  • 4 cloves of garlic
  • 4 cups baby kale about 1 6-ounce package
  • 1 1/2 cups whole milk yogurt traditional or Greek both work, I used homemade
  • 1/2 cup goat cheese
  • 1/2 cup + 1/4 cup grated Pecorino Romano cheese the 1/4 cup goes on top
  • 1/2 teaspoon each of salt + pepper

Instructions
 

  • 1. Fill a large oven-safe pan 3/4 of the way with water, and set on high to boil. Once boiling, add a big pinch of salt and the pasta. Set a timer for 6 minutes.
  • 2. While the pasta boils, chop the broccoli into bite-sized pieces and finely dice the garlic. You could also put the garlic cloves through a garlic press, if you have one.
  • 3. When the pasta timer goes off, add in broccoli and continue cooking for 2-3 minutes, or until pasta is al dente. Drain the pasta/broccoli, and set aside.
  • 4. Preheat the broiler on your oven to high. Adjust the oven rack to allow room for your pan to fit into the oven, as close to the broiler as possible.
  • 5. Put the empty pan back on the stove (with the heat OFF), and add oil and garlic. Cook until garlic is barely golden and fragrant. Add in kale, drained pasta/broccoli, and stir. Add in all other ingredients (except 1/4 cup of Romano for topping), and stir well.
  • 4. Top the pasta with the remaining 1/4 cup of cheese and a drizzle of olive oil. Broil for 2-6 minutes, or until golden brown. My broiler took 6 minutes with the pan about 4 inches away from the broiler. Keep an eye on it so it doesn't burn.
  • 5. Serve immediately. Leftovers will keep for up to 5 days in the fridge, but tend to dry out.

Notes

If you don't have a large enough oven-proof pan, you can boil the pasta in a pot, sautee the garlic in a pan, then mix everything together in a large baking dish to be broiled. You will have to wash more dishes, but it will still be delicious.
This recipe yields enough to feed 4-6 people. It can easily be halved if you're serving 2. If you want to double it for a big crowd, I'd recommend dividing it into two baking dishes to be broiled.