Baked Broccoli and Artichoke Shells
Ingredients
- 8 ounces medium pasta shells
- Kosher salt and freshly ground pepper
- 10 ounces broccoli, stalks peeled and sliced, florets separated
- ½ cup panko
- 1 cup grated Parmigiano-Reggiano
- 3 ounces thick-cut bacon, cut into ½-inch pieces
- 2 tablespoons unsalted butter
- ⅓ cup unbleached all-purpose flour
- 3 ½ cups whole milk
- 1 cup grated sharp white cheddar
- 1 can (14 ounces) quartered artichoke hearts, drained
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