Broccoli & Cheese Stuffed Shells

  • Prep25 min.
  • Total50 min.
  • serv 6

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

POSTED IN: Dinner, Popular, Tomato Sauce, Vegetarian


  • 1

    container (15 ounces) ricotta cheese

  • 1

    package (10 ounces) chopped frozen broccoli cuts, thawed and well drained

  • 1

    cup shredded mozzarella cheese (about 4 ounces)

  • 1/3

    cup grated Parmesan cheese

  • 1/4

    teaspoon ground black pepper

  • 18

    jumbo shell shaped pastas, cooked and drained

  • 1

    jar (23 3/4 ounces) Prego® Chunky Garden Combo Italian Sauce


    • 1

      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.

    • 2

      Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.

    • 3

      Bake at 400┬░F. for 25 minutes or until it's hot and bubbling.

made with


Tip: To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.