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Broccoli Ricotta and Mozzarella Stuffed Shells

Broccoli Ricotta and Mozzarella Stuffed Shells


These easy stuffed shells are a great make ahead meal to save for a busy day or to bring to a pot luck. The broccoli dresses up the classic ricotta and tomato classic.


24 jumbo shells, uncooked

1 10-oz. package frozen chopped broccoli, thawed

1 cup part-skim ricotta cheese

1/2 cup shredded mozzarella cheese

1/2 teaspoon dried basil

1/2 teaspoon dried oregano salt and freshly ground black pepper to taste

1 (28 ounce) jar Italian pasta sauce

1. Prepare pasta according to package directions; drain.
2. Combine broccoli, ricotta cheese, mozzarella cheese, oregano, basil, salt and pepper.
3. Stir together until well blended. Pour about 1 cup pasta sauce over bottom of 13 x 9 x 2-inch baking pan.
4. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan.
5. Pour remaining pasta sauce over and around shells. Cover pan with foil.
6. Bake at 375 degrees F for about 25 minutes until heated through, and serve.

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