Baked Broccoli and Artichoke Shells

 8 oz medium pasta shells

Kosher salt and freshly ground pepper

10 oz broccoli, stalks peeled and sliced, florets separated

1/2 cup Panko

1 cup grated Parmigiano-Reggiano

3 oz thick-cut bacon, cut into 1/2 inch pieces

2 Tbsp unsalted butter

1/3 cup unbleached all-purpose flour

3 1/2 cups milk

1 cup grated sharp white cheddar

1 can (14 oz) quartered artichoke hearts, drained

1.  Preheat oven to 425 degrees.  Cook pasta in a pot of salted boiling water 4 minutes.  Add broccoli and cook 2 minutes more; drain/  Combine Panko and 2 Tbsp Parmigiano.

2.  In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes.  Transfer to paper towels.  Add butter to pan; melt,  Whisk in flour; cook 1 minute.  Slowly whisk in milk.  Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes.  Stir in remaing Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.

3.  Transfer mixture to a 2 quart baking dish.  Sprinkle with Panko mixture.  Bake until golden and bubbling, about 20 minutes.  Let cool slightly before serving.

Serves 4

Recipe: Martha Stewart