Broccoli Stuffed Shells Recipe

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Broccoli Stuffed shells

Kathleen Walsh

By
@catzcookin

I haven't posted in a very long time but have a bit of time today so I thought I would share what's for dinner tonight at my house.


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Rating:

Serves:

4

Prep:

15 Min

Cook:

30 Min

Ingredients

1 Tbsp
margarine
1/4 c
chopped onion
1
15 oz container light ricotta cheese
1
egg
1 pkg
14 oz chopped broccoli thawed and well drained
1 c
shredded monterey jack cheese
20
jumbo shells
1 can(s)
28 oz crushed or diced tomatoes
1
envelope hidden valley ranch milk original recipe mix
1 c
grated parmesan cheese

Directions Step-By-Step

1
Preheat oven to 350 degrees. In a small skillet melt butter over med heat. Add onion: cook until onion is tender but not browned. Remove from heat.
To this add tomatoes and the package of Hidden Valley Ranch mix; mix well.
2
In a large bowl, stir ricotta cheese and egg until well blended. Add brocolli and Jack cheese. Mix well.
3
In a large kettle of boiling water, cook pasta shells for 9 minutes or until tender but firm to the bite; drain. Rinse with cold water; drain again.
4
Stuff each shell with about 2 Tablespoons of broccoli-cheese mixture.
5
Pour one-third of tomato mixture into a 9x13 baking dish. Arrange filled shells on top. Spoon remaining tomato mixture over top. Sprinkle Parm cheese on top. Bake,covered, for 30 minutes or until hot and bubbly. Serve with a side salad and garlic bread!

About this Recipe

Course/Dish: Pasta