Broccoli and Cheese Stuffed Shells

35 Reviews

Prep: 25 min
Cook: 25 min
Ready In: 50 min

“Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.” - by Campbell's Kitchen

Ingredients

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

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.
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.
Bake at 400 degrees F for 25 minutes or until hot.

Nutrition

Amount Per Serving (6 total)

Calories
348 cal
17%

Fat
11.9 g
18%

Carbs
40 g
13%

Based on a 2,000 calorie diet

Share It

Reviews (35)

Rate This Recipe

Molly

Sep. 24, 2010

"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..." See more 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

Feb. 2, 2010

"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!..." See more"

I Eat Bugs

Dec. 4, 2008

"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...." See more"

More Reviews