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healthy pasta shells stuffed w/ broccoli

(1 rating)
Recipe by
sherry monfils
worcester, MA

This is a lower fat version of a recipe my dad used to make. It goes great w/ a small antipasto. Calories: 350 per 4 shells. Fat: 4.5 grams. Carbs: 57 grams.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For healthy pasta shells stuffed w/ broccoli

  • 24
    jumbo pasta shells.
  • 1
    10 oz pkg frozen chopped broccoli, thawed.
  • 1 c
    part-skim ricotta cheese
  • 1/2 c
    reduced-fat, shredded italian cheese blend
  • 2 Tbsp
    grated parmesan cheese
  • 1/4 c
    chopped red onion
  • 2 tsp
    minced garlic
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    salt and pepper each
  • 2
    14.5 oz cans crushed italian-style tomatoes

How To Make healthy pasta shells stuffed w/ broccoli

  • 1
    Cook shells as directed, drain. Set aside.In lg bowl mix, broccoli, cheeses, onion, spices, mix well. Heat oven to 375. Spray a 9 x 13" baking pan w/ cooking spray. Pour 1 cup of crushed tomato over bottom of pan. Spoon 1 tbsp broccoli mix into each pasta shell. Place shells in an even row in pan. Top w/ remaining sauce. Cover w/ foil. Bake 25-30 min, or until bubbly and heated through.

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