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


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

How to Make Broccoli Stuffed shells


  • 1Preheat 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.
  • 2In a large bowl, stir ricotta cheese and egg until well blended. Add brocolli and Jack cheese. Mix well.
  • 3In 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.
  • 4Stuff each shell with about 2 Tablespoons of broccoli-cheese mixture.
  • 5Pour 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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About Broccoli Stuffed shells

Course/Dish: Pasta

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