Broccoli Stuffed shells

Broccoli Stuffed Shells Recipe

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Kathleen Walsh


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.


★★★★★ 1 vote

15 Min
30 Min


  • 1 Tbsp
  • 1/4 c
    chopped onion
  • 1
    15 oz container light ricotta cheese
  • 1
  • 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

How to Make Broccoli Stuffed shells


  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!

Printable Recipe Card

About Broccoli Stuffed shells

Course/Dish: Pasta

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