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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.
Print Recipe
Prep Time 10 mins
Cook Time 25 mins

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.