Real Recipes From Real Home Cooks ®

broccoli stuffed shells

★★★★★ 1
a recipe by
Kathleen Walsh
Fayetteville, NC

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
serves 4
prep time 15 Min
cook time 30 Min

Ingredients For broccoli stuffed shells

  • 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
    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!

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