These easy stuffed shells are a great make-ahead meal to save for a busy day or to bring to a pot luck. The broccoli dresses up the classic ricotta and tomato classic.
Broccoli Ricotta and Mozzarella Stuffed Shells
Ingredients:
24 jumbo shells, uncooked
1 10-oz. package frozen chopped broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste
1 (28 ounce) jar Italian pasta sauce
Directions:
1. Prepare pasta according to package directions; drain.
2. Combine broccoli, ricotta cheese, mozzarella cheese, oregano, basil, salt, and pepper.
3. Stir together until well blended. Pour about 1 cup pasta sauce over bottom of 13 x 9 x 2-inch baking pan.
4. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan.
5. Pour remaining pasta sauce over and around shells. Cover pan with foil.
6. Bake at 375 degrees F for about 25 minutes until heated through, and serve.
Can I Make This Recipe With My Kids?
Cooking with kids is often a great idea! While there are some recipes that don't lend themselves well to cooking with children, this isn't one of them. Since this recipe is relatively simple, we don't see a reason not to include your kids.
Your kids can help you spoon the cheese mixture into each shell. By having your children help you with this, the whole process will go a lot quicker. That means everyone's hungry tummys will be full sooner rather than later!
We recommend handling any hot items yourself. While it can be good to give your kids hands-on experience, safety should always be prioritized. Only let older children handle hot items, if you must. There isn't really anything to learn taking things in and out of the oven, anyways.
Speaking of safety, make sure your kids understand kitchen safety before allowing them to cook with you. They should know how to walk safely with a knife, how to act around hot surfaces, and that the kitchen is not a place to be rowdy. You don't want to spend the night in the emergency room!
PrintBroccoli Ricotta Mozzarella Stuffed Shells
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Ingredients
- 24 jumbo shells, uncooked
- 1 10–oz. package frozen chopped broccoli, thawed
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 (28 ounce) jar Italian pasta sauce
Instructions
1. Prepare pasta according to package directions; drain.
2. Combine broccoli, ricotta cheese, mozzarella cheese, oregano, basil, salt, and pepper.
3. Stir together until well blended. Pour about 1 cup pasta sauce over bottom of 13 x 9 x 2-inch baking pan.
4. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan.
5. Pour remaining pasta sauce over and around shells. Cover pan with foil.
6. Bake at 375 degrees F for about 25 minutes until heated through, and serve.