Cheesy Broccoli Shells

What you need

• 12 large pasta shells
• 3 cups broccoli florets, finely chopped
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 0.5 cup milk
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 0.5 cup breadcrumbs (optional for topping)

The easy way

1. Preheat oven to 375°F; cook pasta shells in salted water until al dente, then drain and set aside.
2. In a large bowl, mix softened cream cheese, shredded cheddar, milk, garlic powder, salt, and pepper until smooth.
3. Fold the finely chopped broccoli into the cheese mixture; spoon about 2 tablespoons of filling into each cooked pasta shell.
4. Place stuffed shells in a greased baking dish; drizzle with olive oil and sprinkle with breadcrumbs if using.
5. Bake for 15-20 minutes until bubbly and golden brown at the edges; let cool slightly before serving.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.