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Broccoli and Cheese Stuffed Shells

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Betty Crocker Kitchens
Updated Oct 30, 2012
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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
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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

  • Step 
    1
    Heat oven to 375°F. Cook and drain pasta as directed on box; set aside.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    Spread 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.
  • Step 
    4
    Bake 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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