Broccoli and Cheese Stuffed Shells

Broccoli and Cheese Stuffed Shells

40 Reviews 6 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Recipe by  Campbell's Kitchen

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (40)

Rate This Recipe
Molly
25

Molly

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 cloves of chopped garlic, salt and pepper. I cooked the broccoli until tender but dry (all moisture evaporated) about 10 minutes. This requires a little extra work but makes all the difference. I also used a differed jar of sauce because I'm not a fan of chunky marinara sauces.

Megan
13

Megan

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!

I Eat Bugs
13

I Eat Bugs

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 40 g
  • 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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