Cheesy Broccoli Spinach And Mushrooms With Shells

Name: Cheesy Broccoli Spinach And Mushrooms With Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces small shell pasta (measure 8 ounces before cooking) or 8 ounces macaroni, cooked (measure 8 ounces before cooking); 1 -2 tablespoon vegetable oil; 1 lb fresh broccoli florets (cooked to firm-tender and drained well); 0.5 (10 ounce) frozen spinach (well drained); 3 tablespoons butter; 1 small onion, chopped; 1 tablespoon fresh minced garlic (optional); 2 (8 ounce) packages fresh mushrooms, sliced; 2 tablespoons flour; 2 cups full-fat milk; 1 1/2 cups shredded white cheddar cheese; 1 cup whipping cream (unwhipped); black pepper; 1 pinch nutmeg; grated parmesan cheese

Servings: persons

8 ounces small shell pasta (measure 8 ounces before cooking) or 8 ounces macaroni, cooked (measure 8 ounces before cooking)
1 -2 tablespoon vegetable oil
1 lb fresh broccoli florets (cooked to firm-tender and drained well)
0.5 (10 ounce) frozen spinach (well drained)
3 tablespoons butter
1 small onion, chopped
1 tablespoon fresh minced garlic (optional)
2 (8 ounce) packages fresh mushrooms, sliced
2 tablespoons flour
2 cups full-fat milk
1 1/2 cups shredded white cheddar cheese
1 cup whipping cream (unwhipped)
black pepper
1 pinch nutmeg
grated parmesan cheese

1
Set oven to 375 degrees.
2
Butter a 13 x 9-inch baking dish.
3
In a large bowl toss the cooked shells, cooked broccoli and spinach with 1-2 tablespoons oil; set aside.
4
In a heavy saucepan melt butter over medium heat; add in onion and saute for about 5 minutes (adding in the garlic if using the last 2-3 minutes of cooking).
5
Add in mushrooms; cook for about 5-6 minutes or until they release their moisture.
6
Add in flour; stir for 1 minute.
7
Gradually add in milk; cook stirring/whisking constantly for about 8 minutes.
8
Add in 1-1/2 cups shredded cheese, whipping cream, nutmeg, stirring over low heat until the cheese melts, then season with salt and pepper to taste.
9
Pour over the shells and veggies in the bowl; toss to coat and transfer to baking dish.
10
Sprinkle with Parmesan cheese (as much as desired).
11
Bake for about 40-45 minutes or until hot and bubbly.

1048

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces small shell pasta (measure 8 ounces before cooking) or 8 ounces macaroni, cooked (measure 8 ounces before cooking), 1 -2 tablespoon vegetable oil, 1 lb fresh broccoli florets (cooked to firm-tender and drained well), 0.5 (10 ounce) frozen spinach (well drained), and more.

Yes, Cheesy Broccoli Spinach And Mushrooms With Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!