Pasta dishes have long held a firm place in the heart of global cuisine. Originating from Italy, pasta has traversed the globe, taking on a myriad of forms and flavors. Our recipe for Creamy Shells With Broccoli And Ham is a delightful take on the classic pasta dish, resonating with comfort and homeliness. The combination of ham and broccoli is not only nutritious but also brings a balance of meaty savoriness and vegetal freshness to the dish. The creamy, cheesy sauce envelops each shell, creating a harmonious blend of flavors. This dish is perfect for a family dinner, offering both comfort and nourishment. Plus, it is quick and easy to prepare, making it an ideal choice for those busy weeknights. In this blog post, we’ll walk you through the steps to create this delicious dish, offering tips and tricks to ensure your pasta is perfectly cooked and your sauce is wonderfully creamy.
Ingredients
- 1 (1 lb.) box medium size macaroni shells
- 1/2 lb. cooked ham
- 1 (10 oz.) pkg. frozen broccoli, thawed
- 1 clove garlic, crushed
- 1/2 c. margarine
- 1 c. heavy cream
- 1 c. grated Parmesan cheese
Cooking Method
- Cook shells according to package directions.
- Slice or cube ham; cut broccoli into 1/2-inch pieces.
- Saute garlic, ham and broccoli in margarine in a large skillet until broccoli is crisp and tender (approximately 5 minutes).
- Stir in cream.
- Cook over medium heat 3 minutes.
- Stir in cheese.
- Lower heat and cook, stirring often, until cheese is melted.
- Drain shells and toss with sauce.
- Serve.
Calorie: 600
Total cooking time:30 minutes
Difficulty level: Easy
The Epic Journey to Creamy Shells with Broccoli and Ham
If you’re anything like me, the kitchen is less of a place of culinary mastery and more of a battlefield. On today’s epicurean expedition, we’re diving headfirst into creating a creamy, dreamy dish of macaroni shells, ham, and broccoli. Yes, you heard me right. Broccoli. The vegetable that you’ve dreaded since childhood is making a comeback in a big way.
The Gathering of the Ingredients
The first step in any culinary crusade is gathering your ingredients. For this delightful dish, you’ll need 1 (1 lb.) box medium size macaroni shells, 1/2 lb. cooked ham, 1 (10 oz.) pkg. frozen broccoli (thawed, of course), 1 clove garlic (crushed, not chopped), 1/2 c. margarine, 1 c. heavy cream, and 1 c. grated Parmesan cheese. Yes, that’s right, a whole lot of deliciousness packed into one dish.
Operation: Macaroni
First things first, we need to cook the shells. Just follow the instructions on the box, which, let’s be honest, usually involves boiling water, adding the macaroni, and praying to the pasta gods that it comes out al dente and not a soggy mess.
The Ham and Broccoli Tango
While you’re keeping a watchful eye on your pot of boiling carbohydrates, it’s time to slice or cube the ham and cut the broccoli into 1/2-inch pieces. Just remember, the broccoli is already thawed, so no need to bring out your ice pick. The aim here is to make the broccoli small enough to be palatable but large enough to assert its presence.
Striking the Garlic, Ham, and Broccoli Gold
Now onto my favorite part: sautéing the garlic, ham, and broccoli in margarine. There’s something oddly satisfying about tossing everything into a large skillet and seeing it all come together. Keep things sizzling until the broccoli is crisp and tender, or in my case, until you’ve done the Macarena twice.
The Creamy Revolution
Next, stir in the cream and cook over medium heat for 3 minutes. It’s like watching a creamy waterfall cascading over a mountain of ham and broccoli. Be careful not to walk away at this point. Cream has a sneaky way of boiling over the minute you turn your back.
The Cheese Factor
After the cream has had its moment, stir in the cheese. Lower the heat and cook, stirring often, until the cheese is melted. If you’re anything like me, this will be the hardest part. Resisting the temptation to dive headfirst into this creamy, cheesy concoction requires a level of self-control that I can only aspire to.
Shell-Shocked
By now, your shells should be cooked to perfection. Drain them and get ready to toss them with the sauce. This is the moment when your pasta, ham, broccoli, and creamy cheese sauce all come together in a glorious symphony of flavors.
The Grand Finale
And there you have it! A delicious, creamy dish of shells with broccoli and ham. The perfect blend of carbs, protein, and that green stuff that your mom always told you was good for you. Now, all that’s left is to serve it up and bask in the glory of your culinary triumph. But don’t forget to save some for me!
So, there you have it, a play-by-play of my culinary journey to create Creamy Shells with Broccoli and Ham. If I can do it, anyone can. Just remember, cooking is all about having fun, so don’t be afraid to make mistakes and laugh at yourself along the way. Bon Appétit!
