Broccoli & Cheese Stuffed Shells

By cnash

Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.

Ingredients

• 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°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.

Details

Servings 6
Adapted from campbellskitchen.com

Preparation

Step 1

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°F. for 25 minutes or until it's hot and bubbling.