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Broccoli & Cheese Stuffed Shells

Image of prepared Vegetarian Broccoli & Cheese Stuffed Shells made with Prego® sauce
  • prep time: 25 min
  • total time: 50 min
  • serves: 6 people
  • calories: 378 1 serving

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)
  • 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 Combination Italian Sauce

Instructions

  • Tips

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

  • 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.

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Made With

Calories 378
Total Fat 16 g
Sat. Fat 9.4 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 674 mg
Total Carb 34 g
Dietary Fiber 5 g
Sugar 8 g
Added Sugars 2 g
Protein 21 g
Vitamin D 1 %DV
Calcium 29 %DV
Iron 12 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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