Broccoli and Cheese Stuffed Shells

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

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Prep Time 30 min
Total Time 60 min
Servings 9

Ingredients

18: uncooked jumbo pasta shells (from 12-oz box)

1: bag (12 oz) Green Giant® Valley Fresh 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)

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 610mg; 610%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 2g 2% Sugars 5g 5% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 30%;
Iron: 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;