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.

Broccoli and Cheese Stuffed Shells
SERVINGS
6
PREP TIME
25 mins
TOTAL TIME
50 mins
by 10  people
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Related Categories:

Pasta, Vegetarian, Vegetarian Pasta
Ingredients
  • 1  15  ounce container ricotta cheese
  • 1  10  ounce package frozen chopped broccoli, thawed and well drained
  • 1   cup shredded mozzarella cheese (about 4 ounces)
  • 1/3  cup grated Parmesan cheese
  • 1/4  teaspoon ground black pepper
  • 18   jumbo shell-shaped pasta, cooked and drained
  • 1  24  ounce jar 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:
1. 
To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.
Comments
More Great Recipe Ideas from Prego Italian Sauce
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