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Broccoli & Cheese Stuffed Shells

Broccoli & Cheese Stuffed Shells

4.5
(18)

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

serves 6 people

Ingredients

cost per recipe: $9.39

The price is determined by the national average.

  • 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

    cooked jumbo shell shaped pasta, drained

  • 1

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

view nutrition info

How to Make It

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.
Step 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.

Step 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.

Step 3

Bake at 400°F. for 25 minutes or until it's hot and bubbling.

Recipe Tips

  • Tip: To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.

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Made With
Prego® Chunky Garden Combo Italian Sauce

Prego® Chunky Garden Combo Italian Sauce

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Ratings & Reviews

(18)
  • MizzKat

    October 10, 2013

    Tasty and quick to make

    I made this for dinner last night with all the exact ingredients except I couldn't find jumbo shells so I used large shells. It is delicious and such a great quick meal. Loved it!

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  • CP11

    September 30, 2013

    Super Easy

    I made this on a week night and the thing that took the longest was boiling the noodles. I was impressed by how easy this was but more importantly that my picky six year old eat it with no problem. I can't wait to make this again so I can have leftovers for lunch.

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    (0) (0)
  • Carey F.

    March 15, 2013

    Excellent

    Fabulous recipe. Thankful to Cambell's Kitchen for an easy and great and healthy recipe

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    (0) (0)
  • anonymous99

    January 22, 2013

    The family loved it.

    I don't do much of the cooking in our house. I saw this recipe on the website so I figured I would give it a try. It was easy to make and as I stated the family loved it. I used fresh broccoli instead of the frozen which we enjoyed.

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  • kionnam

    January 16, 2013

    College Student Friendly Great and easy to adapt

    I've never made anything like this and I'm trying to experiment and learn how to cook new things since I'm finally living on my own. This was really easy to make and I added ground beef and used spinach instead of broccoli. I would just recommend using a bit more seasoning if you are someone who enjoys flavorful meals. Overall this was great and there were lots of leftovers.

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