A great twist on stuffed pasta to get your family to eat broccoli!
Broccoli and Cheese Stuffed Shells
- Prep Time 30 min
- Total 60 min
- Servings 9
- Ingredients 7
Ingredients
- 18 uncooked jumbo pasta shells (from 12-oz box)
- 1 bag (12 oz) frozen broccoli & cheese sauce
- 1 cup ricotta cheese
- 1/2 cup shredded Parmesan cheese (2 oz)
- 1 teaspoon garlic powder
- 2 cups Muir Glen™ classic marinara organic pasta sauce
- 1/2 cup shredded Cheddar cheese (2 oz)
Instructions
-
Step1Heat oven to 375°F. Cook and drain pasta as directed on box; set aside.
-
Step2Meanwhile, cook broccoli as directed on bag. In medium bowl, stir broccoli, ricotta cheese, Parmesan cheese and garlic powder until well mixed. Stuff shells with about 2 tablespoons broccoli mixture each.
-
Step3Spread 1 cup pasta sauce on bottom of ungreased 13x9-inch baking dish. Place shells on top of sauce in baking dish. Spoon remaining 1 cup sauce over shells; sprinkle with Cheddar cheese.
-
Step4Bake 20 to 25 minutes or until bubbly and hot. Cool 5 minutes.
Nutrition
250
Calories
11g
Total Fat
14g
Protein
22g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 10%
- Sodium
- 610mg
- 26%
- Potassium
- 130mg
- 4%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 5g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 10%
- 10%
- Calcium
- 30%
- 30%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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