Creamy Shells with Bacon-Broccoli Tomato Sauce
Tender pasta shells tossed in a savory tomato sauce enriched with crispy bacon, tender broccoli, and a touch of creamy half-and-half for comforting every bite.
Ingredients
- 2 slice bacon
- 1 medium onion, diced
- 1 jar tomato pasta sauce (about 24 oz)
- 2 package frozen chopped broccoli (about 10-12 oz each)
- 1 lb medium pasta shells
- 1 cup half-and-half
- to taste salt and black pepper
- 1 tablespoon olive oil or bacon fat (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and set aside.
- While pasta cooks, cook the bacon in a large skillet over medium heat until crispy. Remove bacon and drain on paper towels, leaving the bacon fat in the pan.
- Add diced onion to the skillet with bacon fat (or olive oil if preferred) and sauté until translucent, about 4–5 minutes.
- Add the frozen chopped broccoli directly to the skillet and cook until heated through and tender, about 6–8 minutes, stirring occasionally.
- Pour in the jar of tomato pasta sauce and stir to combine. Let it simmer gently for 5 minutes to meld the flavors.
- Stir in the half-and-half to create a creamy sauce. Season with salt and pepper to taste.
- Crumble the cooked bacon and add it back to the sauce, stirring to combine.
- Toss the cooked pasta shells into the sauce until evenly coated and heated through.
- Serve warm, optionally garnished with grated Parmesan or red pepper flakes for a bit of heat.
