Broccoli & Cheese Stuffed Shells

Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.

At a glance

Prep

25 min.

Total

50 min.

Serves

Servings: 3 shells each

Bake: 25 min.

Made With

Prego® Chunky Garden Combination Italian Sauce

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Ingredients & Instructions
Nutritional Info
Recipe Tips
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Notes

What You'll Need

1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese (about 4 ounces)
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce

How to Make It

1
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
2
Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.
3
Bake at 400°F. for 25 minutes or until it's hot and bubbling.

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Recipe Nutritional Information

Made With	Prego Chunky Garden Combination Italian Sauce
Calories	341
Total Fat	13g
Saturated Fat	7g
Cholesterol	37mg
Sodium	696mg
Total Carbohydrate	36g
Dietary Fiber	5g
Protein	21g
Vitamin A	27%DV
Vitamin C	50%DV
Calcium	44%DV
Iron	12%DV