Sun Dried Tomato and Broccoli Unstuffed Shells - An easy stuffed shell recipe that skips the stuffing and goes straight for flavor! #pasta #stuffedshells #vegetarian #pastabake #sundriedtomato #broccoli
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Sun Dried Tomato and Broccoli Unstuffed Shells

An easy recipe for stuffed shells that skips the stuffing while mixing in sun dried tomatoes and broccoli.
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 654kcal
Author Lindsay Moe

Ingredients

  • 16 ounces large shell pasta
  • 1 head broccoli cut into florets
  • 1 tablespoon oil from the sun dried tomato jar
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup sun dried tomato in oil drained
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 3/4 cup freshly grated Parmesan cheese divided
  • Coarse kosher salt and freshly ground black pepper
  • 1 cup Italian or mozzarella cheese
  • 3/4 cup panko bread crumbs
  • 1 tablespoon olive oil
  • Chopped freshly parsley optional

Instructions

  • Preheat the oven to 350ºF. Coat a 9x13 baking dish with cooking spray.
  • Bring a large pot of water to a boil. Cook pasta 1-2 minutes less than called for in the package directions. Add the broccoli to the pasta water in the last two minutes of cooking. Drain and transfer back to the pot or a large bowl.
  • While the pasta is cooking, heat 1 tablespoon oil from the sun dried tomato jar in a skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic and crushed red pepper flakes and cook, stirring, 1 minute. Add the sun dried tomatoes and balsamic vinegar, stirring until the vinegar is cooked off and the tomatoes are hot, about 1 minute. Transfer the mixture to the bowl with the pasta and broccoli.
  • Meanwhile, melt butter in a medium saucepan over medium heat. Add the flour and whisk 1 minute. Slowly whisk in the milk. Whisk in 1/2 cup Parmesan cheese. Cook, whisking, until thick, about 5 minutes. Season with salt and pepper to taste. Transfer the sauce to the bowl with the pasta and broccoli.
  • Stir the pasta together with the sauce and vegetables. Spread out in the prepared pan and top with mozzarella cheese.
  • In a small bowl, combine panko, 1/4 cup grated Parmesan, and 1 tablespoon olive oil, stirring or mixing with clean fingers until fully combined. Sprinkle evenly over the mozzarella. Sprinkle to taste with salt and pepper.
  • Bake 20-25 minutes or until the top is beginning to brown and the edges are bubbly. Let rest 5 minutes before serving. Sprinkle with chopped fresh parsley if desired.

Notes

A few ideas to customize your sun dried tomato and broccoli unstuffed shells:
  • Use a gluten-free pasta, gluten-free flour blend, and skip the breadcrumbs to make this gluten-free
  • Swap the large shells for whatever shape you have on hand
  • Add whatever leftover veggies you might have on hand such as cooked zucchini, spinach, or sweet potato cubes
  • Add roasted chickpeas, diced cooked chicken, or peeled cooked shrimp for protein
  • Swap the white sauce for your favorite pesto
 

Nutrition

Calories: 654kcal | Carbohydrates: 82g | Protein: 27g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 522mg | Potassium: 843mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1350IU | Vitamin C: 101.4mg | Calcium: 437mg | Iron: 2.8mg