The Cookbook Experiment: Cheese Broccoli Stuffed Pasta

Tonight's dinner is courtesy of a recipe by Doris Baynes. I don't recognize the name (this book was published during a period that I lived out of state and unable to attend church here) but she is one smart cookie!

Let me say outright, this recipe is quite a bit of work. Preparing it for someone you love makes it easier but I have to admit I have never, ever made stuffed shells before but this recipe was worth waiting for.

Cheese Broccoli Stuffed Pasta by Doris Baynes
(1) 6 ounce giant shell pasta (I honestly never looked at the size in the store and bought a 12 ounce!)
(2) quarts boiling water
(2) Tablespoons of salt
(1) 10 ounce package frozen cut broccoli
(1) Tablespoon of butter or margarine (I used butter, because...duh, butter!)
(2) green onions, chopped
(2) cups chopped fresh mushrooms (okay....I did not use this. The majority of my family does not eat mushrooms, in fact I may be the only one who does so I omitted this. I'm sorry Doris!)
(1) teaspoon dried basil
(1) teaspoon dried oregano
(1/2) teaspoon salt
(1) Tablespoon All purpose flour
(3/4) cup milk (I only have whole milk in the house so that is what I used)
(1) cup shredded Swiss or Mozzarella cheese (I used the Mozzarella)
(1/2) cup grated Parmesan cheese (don't scrimp, get the real stuff)
(1/2) cup whipping cream

Cook pasta in boiling salted water for the length of time the package says for "al dente". (Doris says 15 minutes but that was too long for the shells I had) Rinse with cold water and drain. Cook broccoli as directed on package. Chop fine and set aside. (Doris, I feel dumb here. As I type your recipe it seems I missed that sentence and was mushing my broccoli while it cooked in the pan with a potato masher!)

Heat butter in skillet. Add onion, mushrooms (or not), basil, oregano, salt and broccoli.  Stir to blend. Sprinkle with flour and stir well.  Add milk. Stir and heat to boiling. Cook until mixture thickens (and it does so pretty quick so pay attention). Stir in shredded cheese and 1/4 cup of the Parmesan.

Fill cooked pasta shells with a rounded tablespoonful of broccoli mixture and place into a buttered shallow baking dish in a single layer. Sprinkle with remaining Parmesan cheese and drizzle with cream. Bake at 375 degrees for 15 minutes. Good served with crusty bread.

OKAY, a few tips here from me:

• make sure you use butter to grease the dish. Cooking spray will not cut it here, you need real butter (or if you must, margarine)
• when your shells are done cooking, spread them out on some parchment paper so they don't stick to each other while they are waiting to be filled (I thought they looked like albino turtles, but maybe I am just crazy!)
• Don't forget to chop up your broccoli small like I did. It makes a difference.
• I prefer my milk and cream to be room temperature when I use them so I measure and set aside while I am doing everything else. I have never like putting cold anything to make a sauce thicken.

This was a delightful recipe that my whole family (except my vegetarian because she does not like broccoli!!!) enjoyed. I had never stuffed pasta before and this was a good starter recipe. Imagine, a last name of Maurizi and I had never stuffed shells before! 

I hope you try it! And Ms. Doris I cant wait to try your other recipes in this book! You are a keeper!