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Broccoli-Cheddar Stuffed Shells

"A blend of cheeses make this vegetarian dish hearty and delicious."
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1 h 5 m servings 520 cals
Original recipe yields 6 servings


  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1301 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the oil in a deep skillet set over medium heat. Add the onion, red pepper, garlic, thyme and bay leaf. Cook, stirring often, until softened. Stir in 3/4 cup (175 mL) of the ketchup, the tomatoes, Worcestershire and vinegar into the pan. Bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes. Discard the bay leaf. Reserve.
  2. Preheat oven to 350 degrees F (180 degrees C). Cook the shells according to package directions. Drain and rinse under cold running water until cool enough to handle. Blend the broccoli, cream cheese, 1 cup (250 mL) Cheddar cheese and remaining ketchup with a spatula until combined.
  3. Spoon half of the sauce into a 9- x 13- in (3 L) casserole dish. Stuff the shells with the cheese mixture, using a spoon to divide the mixture evenly. Set the shells, stuffed side up in the pan. Spoon the remaining sauce over the shells. Cover and bake for 20 minutes. Uncover and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is melted and bubbly.


  • Twists:
  • Twist 1: For preparation ease, use thawed frozen broccoli instead of fresh.
  • Twist 2: For a veggie alternative, substitute 3 cups chopped fresh spinach leaves for the broccoli.
  • Twist 3: For a make-once-eat-twice solution, prepare a double batch of the sauce and reserve in the freezer to use as a quick sauce for spaghetti and meatballs.
  • Twist 4: For make-ahead convenience, prepare the shells up to the baking point and reserve, tightly covered, for up to 24 hours in the refrigerator or for up to 30 days in the freezer.

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Read all reviews 4
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Made this recipe for company. The filling was great and liked by all. The sauce, however, had way too much ketchup for our tastes. I will definitely make this again, but with changes to the sauc...

this was quite tasty. because of another reviewer, i decided to use my own sauce, so i just eyeballed the amounts on the bottom of the pan and on top of shells. i sauteed (red) onion along with ...

This was really good. I did use a different sauce cause I didn't want to use ketchup, but I did put the ketchup in the cream cheese broccoli mixture and it turned out really good.I also used fre...

I LOVED the spinach version! I agree with the other reviewers, the sauce isn't the best. I ended up scraping the sauce onto my boyfriends plate and just eating the shells. Planning on making som...