Pasta Shells stuffed with Broccoli, Ham and Cream Cheese with a Rich Tomato Sauce

This was absolute heaven. I saved myself the hassle and left the parsley off for my threenager (I don't liiiike the green stuff pththpthpth) and for my 1-year old I mixed the filling and tomato sauce together for a puree and gave the pasta shells as finger food.

Prep: 10mins

Cook: 40mins

Ready in: 50mins

Serving Size: Makes round 24 pasta shells

Dietary info: Baby-Friendly Date Night Food Family Food Lunch/Dinner Meat Pregnancy Friendly


  • 24 large pasta shells
  • 1 head of broccoli
  • 1 onion
  • 2 cloves of garlic
  • 1 spoonful of dried rosemary
  • 1 spoonful of dried basil
  • 700ml passata
  • 80g parmesan
  • 250g cream cheese
  • Juice of half a lemon
  • 200g shredded ham or cooked bacon
  • 80g panko breadcrumbs
  • A few sprigs of parsley

How To Make It

  • Step 1.

    Boil the large pasta shells until they are just before al dente. Drain and set aside.
  • Step 2.

    Cut the broccoli into florets, book for 5 minutes then drain and set aside.
  • Step 3.

    Dice an onion and 2 cloves of garlic and fry in a pan with a little olive oil. Add a spoonful of dried rosemary and basil then a 700ml bottle of passata. Cook to reduce down for 5-8 minutes, add half of the grated parmesan then set aside.
  • Step 4.

    Whilst your tomato sauce cooks, blitz up the broccoli then add to a bowl along with 250g cream cheese, juice of half a lemon and the shredded ham/bacon. Mix together.
  • Step 5.

    Pour the tomato sauce into a baking tray. Spoon the cheese mixture into the pasta shells then place on top of the sauce. Top with a handful or so of panko breadcrumbs and the remaining parmesan. Bake at 180 for 30 mins, covering the tray with foil for the first half.

Serve & Enjoy

Nutritional Info

Rich, cheesy, chewy and with hidden veg too this is great family food. Broccoli is rich in vitamins, fibre, calcium and iron so a great veg to hide!

At Dad's Table

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