Broccoli and Cheese Stuffed Shells

Broccoli and Cheese Stuffed Shells

A great twist on stuffed pasta to get your family to eat broccoli!

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

9

servings

18
uncooked jumbo pasta shells (from 12-oz box)
1
bag (12 oz) Green Giant™ Steamers™ 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)
  1. Heat oven to 375°F. Cook and drain pasta as directed on box; set aside.
  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.
  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.
  4. Bake 20 to 25 minutes or until bubbly and hot. Cool 5 minutes.
Makes 9 servings (2 shells each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To make ahead, assemble, except for Cheddar cheese; cover with plastic wrap and refrigerate up to 8 hours. Uncover; sprinkle with cheese. Bake at 375°F 25 to 30 minutes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 610mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 14g;
Percent Daily Value*:
    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 Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.