Broccoli Cheese Stuffed Shells Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella lowers fat content.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

jumbo pasta shells

🥗Healthier: whole wheat shells

💰Cheaper: regular pasta

Whole wheat adds fiber, while regular pasta is often more affordable.

Preheat the oven to 400°F (204°C).

Boil water for the jumbo pasta shells.

Chop the thawed broccoli into small pieces.

Shred the mozzarella cheese.

Measure out 1/3 cup of grated Parmesan cheese.

In a mixing bowl, combine the chopped broccoli, 15 oz of ricotta cheese, 4 oz of mozzarella cheese, all the grated Parmesan cheese, and 1/4 teaspoon of black pepper. Mix well.

Cook the jumbo pasta shells in boiling water for 12-15 minutes until al dente, then drain and run cold water over them to stop the cooking process.

Spread a layer of marinara sauce in the bottom of a baking dish.

Stuff each cooked jumbo shell with the cheese and broccoli mixture and place them in the baking dish.

Pour the remaining marinara sauce over the stuffed shells and spread it out evenly.

Sprinkle additional mozzarella cheese on top of the stuffed shells.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake until the cheese is bubbly and golden, approximately 10 minutes.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens