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These Broccoli Cheese Stuffed Shells are a delicious meatless dinner the entire family will love. This cheesy but low calorie pasta dish freezes beautifully for an easy make-ahead meal.
I love it when I can serve a meal to my family and no one even notices that no meat is involved. That is definitely the situation when I serve these Broccoli Cheese Stuffed Shells. This recipe makes it easy for me to add a meatless meal into our week and still please everyone.
Ingredients
The ingredient list is simple but there are a few things to keep in mind to keep this dish on the lighter side.
- Use a low sodium marinara to keep those sodium levels down. Silver Palate makes a great one that is carried at many major grocery chains.
- Part-skim mozzarella and ricotta cheese will help reduce fat and calories.
This recipe yields two 13- x 9-inch casseroles and it makes an excellent freezer meal. See below for detailed make-ahead and freezer instructions.
Instructions
Step 1. Prepare the Pasta Shells
Cook the pasta shells in a large pot of boiling water until slightly softened but still firm, about 7 minutes, and then rinse them with cool water and drain them well.
Step 2. Prepare the Broccoli
Add a bit of water to the chopped broccoli and cook it in the microwave for a few minutes, just until fork tender.
Step 3. Prepare the Filling.
Combine the ricotta with lightly beaten eggs in a large mixing bowl.
Add the shredded mozzarella and Parmesan or Pecorino Romano cheese.
Add minced garlic, salt and basil and stir well to combine. Fold in the partially cooked broccoli.
Step 3. Assemble the Casseroles
Divide the filling between the shells. Coat the bottoms of two 13- x 9-inch baking dishes with marinara sauce and add the stuffed shells.
Step 4. Bake
Spoon the remaining marinara sauce over the top of the shells, cover the dishes with aluminum foil and bake for 25 minutes. Uncover and top with the remaining cheeses. Return the dishes to the oven and continue to bake until the cheese has melted and the sauce is bubbly.
How to Freeze Stuffed Shells
- For the best results, freeze the Broccoli Cheese Stuffed Shells casserole after it has been assembled but before baking.
- Be sure that your baking dish is freezer-safe OR pick up some disposable foil containers at the grocery store.
- If using a freezer-safe glass or ceramic dish, refrigerate the dish until well chilled before transferring it to the freezer.
- To help prevent freezer burn, double wrap your casserole dish, first in a layer of plastic wrap and then tightly in a layer of foil.
- Use a permanent marker to label the dish with the contents and date.
- Freeze for up to 3 months.
How to Reheat Frozen Stuffed Shells
- Transfer the frozen casserole dish to your refrigerator to thaw overnight.
- Before baking, remove the casserole from the refrigerator and let it sit on the kitchen counter at room temperature for 30 minutes.
- Remove the plastic wrap, cover the dish with a new sheet of foil, and bake as directed.
FAQ’s and Cook’s Tips
Yes, but the texture of the finished dish will be best if frozen before baking.
Bake stuffed shells from their frozen state by following the directions as written but increase the cooking time to 50 to 60 minutes. For the best result and a much shorter cooking time, I recommend thawing them overnight in the refrigerator before baking.
Once the casseroles are assembled they should be refrigerated and baked within 24 hours. If you need to store them longer, they should be frozen.
Looking for more wholesome, family-friendly meals? Check out our entire collection of delicious low calorie dinner ideas.
Broccoli Cheese Stuffed Shells
Ingredients
- 12 ounces dry jumbo pasta shells
- 2 large eggs
- 32 ounces part-skim ricotta cheese
- 3 cups shredded part-skim mozzarella cheese divided (12 ounces)
- 1 cup finely grated Pecorino Romano or Parmesan cheese divided (4 ounces)
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 2 1/2 cups cups finely chopped broccoli florets
- 1/4 cup chopped fresh basil or 1 teaspoon dry basil
- 32 ounces low sodium marinara sauce divided (like Silver Palate)
Instructions
Prepare the Shells and Broccoli
- Bring a large pot of water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Rinse with cool water and drain well. Separate any nesting shells and transfer them to a large sheet of foil or a baking sheet.
- While the shells are cooking, place the chopped broccoli in a shallow dish and add 1/4 cup water. Cover with a paper towel and cook in the microwave for 3 minute, or until the broccoli is just fork tender. Drain water and set aside.
- Preheat the oven to 375 degrees F.
Prepare the Filling
- Add the eggs to a large bowl and whisk lightly. Add the ricotta, 1 1/2 cups mozzarella, 1/2 cup Romano or Parmesan, garlic, salt and basil and stir well to combine. Fold in the broccoli. Stuff each shell with about 1 1/2 tablespoons of the filling and set back down on foil.
Assemble the Casseroles
- Coat two 13- x 9-inch baking dishes with non-stick cooking spray. Pour about 1 cup of marinara into each baking dish and spread it out evenly over the bottom of the dishes. Divide the stuffed shells between the dishes and spoon the remaining marinara sauce over the top.
Bake the Casseroles
- Cover the dishes with aluminum foil and bake for 25 minutes. Uncover and top with the remaining mozzarella and Romano or Parmesan. Return the dishes to the oven and continue to bake for 10 to 15 minutes or until the cheese has melted and the sauce is bubbly.
Video
Notes
- For the best results, freeze the Broccoli Cheese Stuffed Shells casserole after it has been assembled but before baking.
- Be sure that your baking dish is freezer-safe OR pick up some disposable foil containers at the grocery store.
- If using a freezer-safe glass or ceramic dish, refrigerate the dish until well chilled before transferring it to the freezer.
- To help prevent freezer burn, double wrap your casserole dish, first in a layer of plastic wrap and then tightly in a layer of foil.
- Use a permanent marker to label the dish with the contents and date.
- Freeze for up to 3 months.
- Transfer the frozen casserole dish to your refrigerator to thaw overnight.
- Before baking, remove the casserole from the refrigerator and let it sit on the kitchen counter at room temperature for 30 minutes.
- Remove the plastic wrap, cover the dish with a new sheet of foil, and bake as directed.
- If cooking from the frozen state, follow the recipe as directed but increase the baking time to 55 to 60 minutes.
Nutrition
All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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