Broccoli and Cheese Stuffed Shells
Indulge in the ultimate comfort food with these Broccoli and Cheese Stuffed Shells—a creamy, cheesy, and veggie-packed pasta dish that's perfect for weeknight dinners or special occasions. Tender jumbo pasta shells are generously filled with a savory blend of ricotta, mozzarella, Parmesan, and finely chopped broccoli, then baked to perfection in a rich marinara sauce. Infused with the aromatic flavors of garlic and Italian seasoning, this satisfying dish is not only bursting with flavor but also a great way to sneak extra veggies into your meal. Topped with bubbly, golden mozzarella and garnished with fresh parsley, each bite is a delicious combination of cheesy goodness and wholesome simplicity. Ready in under an hour, this family-friendly recipe is perfect for sharing and pairs beautifully with a side salad or garlic bread for a complete Italian-inspired feast.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Broccoli florets
- 1 cup Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
Steam or blanch the broccoli florets in boiling water for 3-4 minutes until tender. Drain and chop finely.
In a large mixing bowl, combine the chopped broccoli, ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Fill each cooked pasta shell with the broccoli and cheese mixture, about 2 tablespoons per shell. Arrange the filled shells in the baking dish, open side up.
Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly covered. Sprinkle the remaining 0.5 cup of shredded mozzarella cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 5206 mg | 226% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 13.9 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2846 mg | 219% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
