Broccoli & Cheese Stuffed Shells

  • Prep 25 min.
  • Total 25 min.
  • Serves 6
  • Broccoli & Cheese Stuffed Shells
Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.

POSTED IN: Dinner, Popular, Tomato Sauce, Vegetarian

What You'll Need

  • 1

    container (15 ounces) ricotta cheese

  • 1

    package (10 ounces) chopped frozen broccoli cuts, 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 pastas, cooked and drained

  • 1

    jar (23 3/4 ounces) Prego® Garden Harvest Chunky Combo Italian Sauce

How to Make It

  • 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.