Broccoli and Cheese Stuffed Shells

Broccoli and Cheese Stuffed Shells


"Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot."


50 m {{adjustedServings}} servings 348 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 726 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

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  1. Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
  2. Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
  3. Bake at 400 degrees F for 25 minutes or until hot.


  • Time-Saving Tip: To thaw the broccoli, microwave on HIGH for 4 minutes.
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  1. 56 Ratings


This is an excellent and simple dish. I've made it twice and it is MUCH better with fresh broccoli. I took 2 heads (about 1 cup) of chopped, fresh broccoli and sauteed with a little EVOO and 2 ...

Yummy yummy yummy! I added 1/4 of a red onion chopped, 3 cloves of garlic chopped some oregano and basil. GREAT! Made more than 18 shells like everyone said. I will make this again for sure!

The stuffing makes enough to fill more than 18 shells, so boil up a few extra. I added a few chopped herbs to the cheese mixture. Very good, I will make it again.