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.
Ingredients
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)
0.333 cup grated Parmesan cheese
0.25 teaspoon ground black pepper
18 cooked jumbo shell shaped pasta, drained
1 jar (23 3/4 ounces) Prego® Chunky Garden Combination Italian Sauce
1 package (10 ounces) chopped frozen broccoli cuts, thawed and well drained
1 cup shredded mozzarella cheese (about 4 ounces)
0.333 cup grated Parmesan cheese
0.25 teaspoon ground black pepper
18 cooked jumbo shell shaped pasta, drained
1 jar (23 3/4 ounces) Prego® Chunky Garden Combination Italian Sauce
Instructions
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.
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.
Bake at 400°F. for 25 minutes or until it's hot and bubbling.
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.
Bake at 400°F. for 25 minutes or until it's hot and bubbling.
Broccoli & Cheese Stuffed Shells
Print
Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.
Instructions
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.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.Bake at 400°F. for 25 minutes or until it's hot and bubbling.
Ingredients
1 container (15 ounces) ricotta cheese1 package (10 ounces) chopped frozen broccoli cuts, thawed and well drained1 cup shredded mozzarella cheese (about 4 ounces)0.333 cup grated Parmesan cheese0.25 teaspoon ground black pepper18 cooked jumbo shell shaped pasta, drained1 jar (23 3/4 ounces) Prego® Chunky Garden Combination Italian Sauce
