Broccoli Shells & Cheese with Italian Sausage

This recipe doesn’t really have a story, or need much of an introduction. 

It’s simple to prepare, flavorful and really yummy. 

My family enjoyed it – I hope yours does too. 

Broccoli Shells & Cheese with Italian Sausage

Ingredients

• 3 sweet Italian sausage links {turkey sausage is fine}
• 8 oz. whole wheat pasta shells
• 16 oz. chopped broccoli
• 8 oz. shredded cheddar or Monterrey Jack cheese
• 1 C milk + 1 T white whole wheat flour (or 1 can evaporated milk)
• salt & pepper, to taste

Directions

In a large skillet, brown the Italian sausage {casings removed} until no longer pink. 

Meanwhile, bring a large stockpot filled with water to a boil and cook the pasta according to package directions.   

Prepare the chopped broccoli by adding it to the boiling pasta during the last three minutes of boiling.  Drain.   

In a medium saucepan, combine 1 C milk with 1 T white whole wheat flour and whisk until mixed.  Then, heat the sauce, stirring constantly until thick.  You can replace the 1 C milk with 1 can of evaporated milk, if desired. 

Remove from the heat. Allow the sauce to cool down a bit (3-5 minutes), then add the cheese and allow the heat from the sauce to melt the cheese. 

Pour the cheese sauce over the pasta & broccoli. 

Toss in the browned Italian sausage. 

Stir to combine. 

Enjoy!