Baked Shells And Broccoli With Ham And Cheesy Creamy Cauliflower Sauce Recipes

Steps:

• Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
• Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.
• Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
• Preheat oven to 400 degrees.
• Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot.
• Add ham, broccoli, and cauliflower sauce; toss to combine.
• Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes.
• Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes.
• Divide among dishes, top with breadcrumbs, and serve immediately.

Steps:

• Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. , Drain the broccoli. Add broccoli, ham and 1 cup stuffing mix to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining stuffing mix. Sprinkle around edge of casserole. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Steps:

• Heat oven to 375°F add water to stuffing mix; stir just to moisten. Set aside.
• Combine ham and broccoli in a 13x9-inch baking dish. Mix soup, milk and cheese; pour over ham mixture. Top with stuffing.
• Bake 30 minutes or until heated through.

Steps:

• Bring a large pan of water to the boil and cook the pasta following pack instructions, adding the broccoli florets to the pan for the final 4 mins. Drain and set aside.
• Meanwhile, make the sauce. Heat the oil in a large pan and cook the onion for 5 mins to soften, then stir in the garlic and cook for 1 min more. Stir in the ham, cream and mustard, then bring to the boil. Add the pasta and broccoli, then stir in the cheese, coating everything in the sauce.

Steps:

• In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish. , Cover and bake at 350° for 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• 1. Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occa­sionally. Sprinkle with flour; stir to coat well 2. Gradually stir in milk; bring to a boil. Re­duce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and pu­ree with nutmeg and half the pecorino until smooth, about 2 minutes. 3. Preheat oven to 400". Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to com­bine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 min­utes. Heat broiler, and broil until golden brown on top, i to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.