Broccoli-Stuffed Shells

Rated 4.2/5 based on 23 customer reviews
  • Prep: 20 min
  • Cook: 20 min
  • Total: 40 min
  • Servings: 4

Ingredients (10)

  • ¼ cup grated Parmesan cheese
  • 1 cup Ricotta cheese
  • 1 can (28 ounces) crushed tomatoes with added purée
  • 1 egg
  • 1 package (10 ounces) frozen, chopped broccoli thawed, well drained
  • 1 yellow onion peeled, chopped
  • 1 tablespoon butter
  • 20 jumbo pasta shells
  • 4 ounces shredded Monterey Jack cheese

Steps (8)

  • Step 1
    Preheat oven to 350ºF.
  • Step 2
    In small skillet, melt butter over medium heat. Add onion; cook until onion is tender but not browned.
  • Step 3
    Remove from heat and let cool.
  • Step 4
    In large bowl, stir ricotta cheese, egg, and seasoning mix, and stir until well-blended. Add broccoli and Jack cheese and mix well.
  • Step 5
    In a large pot of salted boiling water, cook pasta shells 8 to 10 minutes or just until tender and drain. Rinse under cold running water and drain again.
  • Step 6
    Stuff each shell with about 2 tablespoons broccoli-cheese mixture.
  • Step 7
    In medium bowl, combine tomatoes, sautéed onion and salad dressing mix; mix well. Pour one-third of the tomato mixture into a 13 x 9-inch baking dish. Arrange filled shells in dish. Spoon remaining tomato mixture over top. Sprinkle with Parmesan cheese.
  • Step 8
    Bake, covered, until hot and bubbly, about 30 minutes.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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