Broccoli-Cheddar Stuffed Shells

Broccoli-Cheddar Stuffed Shells

4 0

"A blend of cheeses make this vegetarian dish hearty and delicious."

Ingredients 1 h 5 m {{adjustedServings}} servings 520 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1301 mg
  • 52%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a deep skillet set over medium heat. Add the onion, red pepper, garlic, thyme and bay leaf. Cook, stirring often, until softened. Stir in 3/4 cup (175 mL) of the ketchup, the tomatoes, Worcestershire and vinegar into the pan. Bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes. Discard the bay leaf. Reserve.
  2. Preheat oven to 350 degrees F (180 degrees C). Cook the shells according to package directions. Drain and rinse under cold running water until cool enough to handle. Blend the broccoli, cream cheese, 1 cup (250 mL) Cheddar cheese and remaining ketchup with a spatula until combined.
  3. Spoon half of the sauce into a 9- x 13- in (3 L) casserole dish. Stuff the shells with the cheese mixture, using a spoon to divide the mixture evenly. Set the shells, stuffed side up in the pan. Spoon the remaining sauce over the shells. Cover and bake for 20 minutes. Uncover and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is melted and bubbly.
Tips & Tricks


  • Twists:
  • Twist 1: For preparation ease, use thawed frozen broccoli instead of fresh.
  • Twist 2: For a veggie alternative, substitute 3 cups chopped fresh spinach leaves for the broccoli.
  • Twist 3: For a make-once-eat-twice solution, prepare a double batch of the sauce and reserve in the freezer to use as a quick sauce for spaghetti and meatballs.
  • Twist 4: For make-ahead convenience, prepare the shells up to the baking point and reserve, tightly covered, for up to 24 hours in the refrigerator or for up to 30 days in the freezer.
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Reviews 4

  1. 4 Ratings


Made this recipe for company. The filling was great and liked by all. The sauce, however, had way too much ketchup for our tastes. I will definitely make this again, but with changes to the sauce.


this was quite tasty. because of another reviewer, i decided to use my own sauce, so i just eyeballed the amounts on the bottom of the pan and on top of shells. i sauteed (red) onion along with the thyme, (yellow) pepper, chopped mushrooms and a handful or two of fresh, chopped baby spinach in a little olive oil, which i mixed in with the cheeses and broccoli. i used my medium pampered chef scoop to fill the shells (which i thought was brilliant as far as equally filling them) with the help of my 4-year-old. i made the whole box of shells and i had enough filling for about 28. i messed up and put all the cheddar in the broccoli mix so after 20 min of baking, i grated some fresh parm on top and baked for another 5 minutes. my son said they were amazing. :)


This was really good. I did use a different sauce cause I didn't want to use ketchup, but I did put the ketchup in the cream cheese broccoli mixture and it turned out really good.I also used fresh broccoli and steamed it instead of using frozen.Husband loved it too!