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.


Broccoli and Cheese Stuffed Shells

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Servings: 6
Prep Time: 25 mins
Total Time: 50 mins
Related Categories: Pasta, Vegetarian Pasta
 
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Ingredients
  • 1  container
    (15 ounces) ricotta cheese
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  • 1  pkg.
    (10 ounces) 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  tsp.
    ground black pepper
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  • 18 
    jumbo shell-shaped pasta, cooked and drained
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  • 1  jar
    (24 ounces) Prego® Chunky Garden Combination Italian Sauce
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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 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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