Broccoli & Cheese Stuffed Shells

Campbell's Broccoli & Cheese Stuffed Shells Recipe

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

6

Servings: 3 shells each

Bake: 25 min.

Made With

  • Prego® Chunky Garden Combination Italian Sauce

    Prego® Chunky Garden Combination Italian Sauce

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What You'll Need

1 container (15 ounces) ricotta cheese
1 package (10 ounces) chopped frozen broccoli cuts, 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 (23 3/4 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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  • Tip: To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.
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RID#25425

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