Broccoli and Cheese Stuffed Shells Recipe - Allrecipes.com
Broccoli and Cheese Stuffed Shells Recipe
  • READY IN 50 mins

Broccoli and Cheese Stuffed Shells

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

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 pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
  3. Bake at 400 degrees F for 25 minutes or until hot.
Kitchen-Friendly View

Footnotes

  • Time-Saving Tip: To thaw the broccoli, microwave on HIGH for 4 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2010

This is an excellent and simple dish. I've made it twice and it is MUCH better with fresh broccoli. I took 2 heads (about 1 cup) of chopped, fresh broccoli and sauteed with a little EVOO and 2 cloves of chopped garlic, salt and pepper. I cooked the broccoli until tender but dry (all moisture evaporated) about 10 minutes. This requires a little extra work but makes all the difference. I also used a differed jar of sauce because I'm not a fan of chunky marinara sauces.

 
Most Helpful Critical Review
Sep 20, 2010

The recipe is a good start, but too tasteless as is. With some additional spices, this could be very good. Will try it again, but make some big changes to add more flavor.

 
Feb 02, 2010

Yummy yummy yummy! I added 1/4 of a red onion chopped, 3 cloves of garlic chopped some oregano and basil. GREAT! Made more than 18 shells like everyone said. I will make this again for sure!

 
Dec 04, 2008

The stuffing makes enough to fill more than 18 shells, so boil up a few extra. I added a few chopped herbs to the cheese mixture. Very good, I will make it again.

 
Dec 13, 2008

I love this recipe! I have made it twice now and I am having so much fun with it. The first time I made it I followed the recipe pretty close and it came out great and was so easy. The second time I made it I swaped broccoli for spicy italian sausages and added artichoke hearts to the stuffing. I also keep changing the sauce up and I added artichoke to that also. I could probably go on for days about this one. Can't wait to try out more.

 
Feb 06, 2012

I give this one a solid 5 stars. It's easy and quick to make and it tastes delicious. What more could you want! Instead of buying to types of shredded cheese, I just got a package of "Italian blend." I will make these again!

 
Apr 17, 2009

When I made these I took the suggestions of others and cooked up some extra shells, anticipating extra filling. The extra shells weren't necessary at all. I had just enough filling for the 18 shells and had to find a use for the leftover pasta. This was a great meal and was even better as leftovers. Can't wait to make it again!

 
Jun 24, 2009

I thought these were pretty good. I'd recommend adding additional seasonings to the ricotta cheese/broccoli mixture. I sprinkled some extra Parmesan cheese on the shells when serving.

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 726 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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