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Stuffed Shells With Broccoli

Stuffed Shells With Broccoli recipe image
These stuffed shells are a comforting, hearty meal that feels like a warm hug in a bowl. The jumbo pasta shells are filled with a rich mixture of creamy ricotta, sharp Swiss cheese, and tender broccoli, then baked in a simple, robust crushed tomato sauce seasoned with basil and oregano. The result is a dish with wonderful texture contrasts: the soft, yielding pasta, the velvety cheese filling, and the slight bite of the broccoli. Its perfect for a busy weeknight dinner when you want something substantial but easy to assemble. The flavors meld beautifully in the oven, creating a unified, savory experience that appeals to both adults and children. Serve with a side salad or garlic bread for a complete meal that brings everyone to the table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 85.0
Dietary: Gluten-free, Vegetarian
Description
These stuffed shells are a comforting, hearty meal that feels like a warm hug in a bowl. The jumbo pasta shells are filled with a rich mixture of creamy ricotta, sharp Swiss cheese, and tender broccoli, then baked in a simple, robust crushed tomato sauce seasoned with basil and oregano. The result is a dish with wonderful texture contrasts: the soft, yielding pasta, the velvety cheese filling, and the slight bite of the broccoli. Its perfect for a busy weeknight dinner when you want something substantial but easy to assemble. The flavors meld beautifully in the oven, creating a unified, savory experience that appeals to both adults and children. Serve with a side salad or garlic bread for a complete meal that brings everyone to the table.
Ingredients
  • 24 Jumbo Shells, uncooked
  • 10 ounce Frozen chopped broccoli
  • 1 cup Part-skim ricotta cheese
  • 1/2 cup Shredded Swiss cheese
  • 1 tablespoon Shredded onion
  • 29 ounce Canned crushed tomatoes
  • 1/2 teaspoon Dried basil
  • 1/2 teaspoon Dried oregano
  • to taste Salt
  • to taste Freshly ground black pepper
Directions
  1. 1
    Preheat the oven to 375 degrees F (190 degrees C).
  2. 2
    Cook the jumbo shells in boiling water according to package directions until al dente; drain well.
  3. 3
    Thaw the frozen chopped broccoli and squeeze out excess moisture using a clean kitchen towel or paper towels.
  4. 4
    In a large bowl, combine the ricotta cheese, shredded Swiss cheese, shredded onion, thawed broccoli, dried basil, dried oregano, salt, and pepper.
  5. 5
    Stir the mixture until well blended and creamy.
  6. 6
    Pour about 1 cup of the crushed tomatoes into the bottom of a 13x9-inch baking pan, breaking up any large chunks with a fork.
  7. 7
    Spoon approximately 1 rounded tablespoon of the cheese and broccoli mixture into each cooked shell.
  8. 8
    Place the filled shells open-side up in a single even layer in the prepared baking pan.
  9. 9
    Pour the remaining crushed tomatoes over and around the shells.
  10. 10
    Cover the pan tightly with aluminum foil.
  11. 11
    Bake for 25 to 30 minutes, or until the shells are heated through and the sauce is bubbly.
  12. 12
    Remove from oven, let stand for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 85.0kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 82.5mg4%
Total Carbohydrate 17.5g6%
Dietary Fiber 6.5g26%
Sugars 4.2g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/stuffed-shells-with-broccoli/