Goat Cheese, White Cheddar and Parmesan Shells with Broccoli.

April 17, 2013

Three Cheese Pasta Shells

I know this recipe has DANGER written all over it. Trust me when I say it is. We’ve been eating off of it for two days. We’re a household hooked on dairy and carbs but hey – we’re a happy couple of gals LOL! Pair this with a Pinot Grigio (from Italy, not CA) and you’ll be in a cheese lovers heaven. And there’s broccoli in it! That way you can say you had your green veggies. At least that’s our story and we’re sticking to it. 🙂

Buon Appetito!


Goat Cheese, White Cheddar and Parmesan Shells with Broccoli


  • 6 Tablespoons Butter
  • 1/4 Cup All-purpose Flour
  • 4 Cups Whole Milk
  • 10 Ounces Grated White Cheddar Cheese
  • 1 Cup Soft Goat Cheese
  • Salt & Pepper
  • 4 Cups Broccoli Florets, Steamed Until Tender
  • 1 Pound Pasta Shells


  • 3 tbs of Minced Garlic
  • 4 Tablespoons Olive Oil
  • 1 Cup Coarsely Chopped Fresh Breadcrumbs
  • Salt & Pepper
  • 1 Cup Grated Parmesan Cheese


  • Preheat oven to 350 degrees F., and lightly butter a 9 x 13 inch oven-proof baking dish.
  • In a heavy saucepan, melt the butter and whisk in the flour.
  • Cook, whisking continuously until just lightly colored.
  • Slowly pour in the milk, whisking to blend.
  • Cook over medium heat until the sauce is creamy and thick, whisking often.
  • Reduce the heat to low, then add the white cheddar and goat cheese mixing well.
  • Season with salt and pepper and continue to stir until the sauce is very smooth.
  • Keep the sauce warm while you cook the pasta in a large pot of lightly salted water, removing it 2 to 3 minutes less than the package recommended cooking period.
  • Drain well and return the pasta to the pot.
  • Add the sauce and broccoli to the pasta mixing well.
  • Pour the pasta into the prepared casserole dish.
  • In a bowl, mix the topping ingredients together with yo
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