Skip Navigation Links
  Skip Navigation Links  

Rice and Pasta - Broccoli-Cheese Stuffed Shells

  • 1 (10-ounce) package frozen chopped broccoli, thawed
  • 4 ounces shredded Mozzarella cheese, divided
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 18 jumbo pasta shells, cooked and drained
  • 1 jar prepared garden combination Italian sauce

Stir Ricotta cheese, broccoli, 2 ounces Mozzarella cheese, Parmesan cheese, and black pepper in a medium bowl. Spoon 2 tablespoons of the mixture into each pasta shell. Spread 1 cup sauce in a 13-x-9-x-2-inch shallow baking dish. Place filled shells on the sauce. Pour remaining sauce over shells. Sprinkle with remaining Mozzarella cheese. Bake at 400ยบ for 25 minutes or until hot.
Yield: Six servings.
Tip: To thaw the broccoli, microwave on high for four minutes.
Submitted By: Earleen Stark
Dickson Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice