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.



by 10  people


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Servings: 6
Prep Time: 25 mins
Total Time: 50 mins
Related Categories: Pasta, Vegetarian, Vegetarian Pasta
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Ingredients
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    1  15  ounce container 
    ricotta cheese
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    1  10  ounce package 
    frozen chopped broccoli, thawed and well drained
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    1   cup 
    shredded mozzarella cheese (about 4 ounces)
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    1/3  cup 
    grated Parmesan cheese
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    1/4  teaspoon 
    ground black pepper
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    18   
    jumbo shell-shaped pasta, cooked and drained
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    1  24  ounce jar 
    Prego® Chunky Garden Combination Italian Sauce

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 sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.
3.
Bake at 400 degrees F. for 25 minutes or until it's hot and bubbling.
Tip:

1.
To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.
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