Broccoli & Cheese Stuffed Shells

Broccoli & Cheese Stuffed Shells


(2 votes) 5 2

Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.

Time needed

25 min preparation + 25 min cooking

Serving Size / Yield

6 servings


  • 1 container (15 oz.) ricotta cheese
  • 1 package (10 oz.) frozen chopped broccoli, thawed and well drained
  • 1 C. shredded mozzarella cheese (about 4 ounces)
  • 1/3 C. grated Parmesan cheese
  • 1/4 tsp. ground black pepper
  • 18 jumbo shell-shaped pasta, cooked and drained
  • 1 jar (24 oz.) Prego┬« Chunky Garden Combination Italian Sauce

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1. Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.

2. Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.

Bake at 400°F. for 25 minutes or until it's hot and bubbling.

This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.

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