Broccoli and Cheese Stuffed Shells

I’ve been looking over saved recipes today and saw several for stuffed shells. I’m not sure why I saved them because I am not really a “stuffed shell” kind of gal. Something about my phobia of too much mushy filling and very little pasta. I think I saved them because the fillings sounded very interesting. I decided to make both recipes. This one has a broccoli and ricotta filling, very little sauce, and mozzarella on top. I will say the filling was very tasty. I think personally I would have enjoyed more if I used the filling inside of lasagna rolled up. I think there would be more pasta versus filling. But that’s just me.

I made my own marinara for this recipe, but you can also used jarred if you wish.

Broccoli and Cheese Stuffed Shells

Broccoli and Cheese Stuffed Shells

Broccoli and Cheese Stuffed Shells

16 packaged dried jumbo pasta shells
2 c. broccoli florets, chopped
1 Tbsp water
1 – 15 oz carton light ricotta cheese
1/2 c. shredded part skim mozzarella cheese (2 oz.)
2/3 c. pasta sauce
2 Tbsp shredded part skim mozzarella cheese

Preheat oven to 350° F. Cook shells according to package directions; drain and rinse with cold water.

Meanwhile, in a medium microwave-safe bowl, combine broccoli and the water. Cover with wax paper. Microwave on high for 2 minutes. Drain. Stir ricotta and a 1/2 c. shredded cheese into cooked broccoli. Spoon mixture in to shells. Arrange in an un-greased 2 qt. baking dish. Spoon pasta sauce over shells. Sprinkle with the 2 Tbsp shredded cheese.

Bake, uncovered, about 15 minutes or until heated through. Makes 4-5 servings. Broccoli and Cheese Stuffed Shells

Broccoli and Cheese Stuffed Shells Ready for the Oven!

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