We dug deep in our archives to find these cheesy shells that many community members return to again and again for a quick weeknight meal. This time around we've added a Latin twist with flavorful spices and black beans.
Bring a large stock pot (stock pot should accommodate pasta and broccoli) of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Add broccoli in the last 1 1/2 minutes of cooking.
When pasta is done, reserve 1 cup / 235 ml (for 4 servings; adjust if customizing) of pasta water and drain pasta and broccoli.
Heat a saute pan over medium heat. Add oil and then onions to heated oil. Saute until onions are tender, 2 to 3 minutes.
Add beans and spice mix and continue to saute until spices are fragrant.
Pour sauce base over beans. Whisk sauce base and, once it starts to thicken, add in pasta and broccoli.
If the sauce is too thick, pour in some of your reserved pasta water. Keep on adding the pasta water until you get the consistency you want.
Remove pan from heat and stir in cheese until melted.