Broccoli And Cheese Stuffed Shells Recipes

BROCCOLI AND CHEESE STUFFED SHELLS

Broccoli and Cheese Stuffed Shells image

Make and share this Broccoli and Cheese Stuffed Shells recipe from Food.com.

Provided by carolinafan

Categories Pasta Shells

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese, divided
1/3 cup grated parmesan cheese
1/4 teaspoon pepper
18 cooked jumbo pasta shells
1 (27 ounce) jar chunky garden combination pasta sauce, divided

Steps:

Combine ricotta cheese, broccoli, 1/2 cup mozzarella cheese, Parmesan cheese and pepper.
Spread 1 cup pasta sauce in 3-qt. shallow baking dish.
Spoon about 2 rbsp. cheese mixture into each shell.
Place shells on sauce.
Pour remaining sauce over shells.
Sprinkle with remaining mozzarella cheese.
Bake at 400 degrees for 25 minutes or until hot.

BROCCOLI AND CHEESE STUFFED SHELLS

Broccoli and Cheese Stuffed Shells image

Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.

Provided by Allrecipes Member

Categories Pasta by Shape

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
¼ teaspoon ground black pepper
18 each jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce

Steps:

Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F for 25 minutes or until hot.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 40 g, Cholesterol 38 mg, Fat 11.9 g, Fiber 5.2 g, Protein 21.3 g, SaturatedFat 6.7 g, Sodium 726.3 mg, Sugar 11.3 g

BROCCOLI AND CHEESE STUFFED SHELLS

Broccoli and Cheese Stuffed Shells image

Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.

Provided by Allrecipes Member

Categories Pasta by Shape

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
¼ teaspoon ground black pepper
18 each jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce

Steps:

Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F for 25 minutes or until hot.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 40 g, Cholesterol 38 mg, Fat 11.9 g, Fiber 5.2 g, Protein 21.3 g, SaturatedFat 6.7 g, Sodium 726.3 mg, Sugar 11.3 g

CHEESY CHICKEN & BROCCOLI STUFFED SHELLS

Cheesy Chicken & Broccoli Stuffed Shells image

Make and share this Cheesy Chicken & Broccoli Stuffed Shells recipe from Food.com.

Provided by OceanIvy

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 (16 ounce) box jumbo pasta shells
2 tablespoons butter
3/4 cup chopped onion
2 (10 ounce) bags frozen broccoli, thawed &, well drained
1 1/2 cups cooked chicken, chopped
1 cup light cream or 1 cup half-and-half
1 1/2 cups shredded mozzarella cheese
1/2 cup sour cream
1 egg, slightly beaten
1/4 cup butter
1 1/2 teaspoons instant chicken broth
1/8 teaspoon pepper
1/4 cup flour
1 cup milk
1/2 cup grated parmesan cheese

Steps:

Preheat oven to 350°.
Cook shells as directed--don't overcook because they will cook in oven again.
Cool shells in a large bowl of COLD water; set aside for now.
Sauté onion in 2 tablespoons of butter until tender, about 5 minutes.
Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside.
Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper.
Stir in milk and cream; bring to a boil, stirring constantly.
Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels.
Spread small amount of sauce on bottom of 2-quart rectangular baking dish.
Stuff each shell with broccoli and chicken mixture; put shells in dish.
Spoon remaining sauce over shells and sprinkle with Parmesan.
Bake 30-35 minutes or until hot and bubbly.

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