Broccoli and Cheese Stuffed Shells
Recipe from
Prego Italian Sauce
Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.
Servings:
6
Prep Time:
25 mins
Total Time:
50 mins
Ingredients
-
1 container(15 ounces) ricotta cheesesee savings
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1 pkg.(10 ounces) frozen chopped broccoli, thawed and well drainedsee savings
-
1 cupshredded mozzarella cheese (about 4 ounces)see savings
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1/3 cupgrated Parmesan cheesesee savings
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1/4 tsp.ground black peppersee savings
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18jumbo shell-shaped pasta, cooked and drainedsee savings
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1 jar(24 ounces) Prego® Chunky Garden Combination Italian Saucesee savings
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:
To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.
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the recipe for Braised Broccoli with Orange and Parmesanpast ten days. This broccoli is the sort of thingwith a sprinkling of cheese. I added some crunchyserved it as a side to stuffed shells, over a family-style read more...
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