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Stuffed Shells with Broccoli

Stuffed Shells with Broccoli
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 24 Jumbo Shells, uncooked
  • 1 10- oz. package frozen chopped broccoli, thawed
  • 1 cup part-skim ricotta cheese
  • 1/2 cup shredded Swiss cheese
  • 1 tbsp. shredded onion
  • 2 14 1/2- oz. cans crushed tomatoes
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • Salt and freshly ground black pepper to taste



1 Prepare pasta according to package directions; drain. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper

2 Stir together until well blended.

3 Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork

4 Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around shells.

5 Cover pan with foil. Bake at 375-o F for about 25 minutes until heated through, and serve.

Source: National Pasta Association