Ingredients for Broccoli And Cheese Stuffed Shells
- 1 1/2 lbs ricotta cheese
- 2 (10 ounce) packages frozen chopped broccoli
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 1 (12 ounce) package jumbo pasta shells
- 1 (26 ounce) jar pasta sauce
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How to Make Broccoli And Cheese Stuffed Shells
- Preheat oven to 400°F (200°C).
- Steam broccoli florets until tender-crisp, about 5-7 minutes. Drain well and chop finely.
- In a large bowl, combine ricotta cheese, chopped broccoli, 1/2 cup mozzarella cheese, Parmesan cheese, and black pepper. Mix well.
- Spread 1 cup of pasta sauce evenly in the bottom of a 9x13 inch baking dish.
- Fill each cooked pasta shell generously with the ricotta and broccoli mixture.
- Arrange the stuffed shells in the prepared baking dish over the sauce.
- Pour the remaining pasta sauce over the shells.
- Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
- Bake for 25-30 minutes, or until bubbly and the cheese is golden brown and melted.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
49g
Fat
49g
Carbs
6g
