Broccoli Cheese Stuffed Shells
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.
Prep Time30 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Main Course, Pasta
Cuisine: Italian
Diet: Low Calorie, Low Fat, Low Salt, Vegetarian
Keyword: Broccoli Cheese Stuffed Shells, Stuffed Shells
Servings: 10
Calories: 377kcal
Author: Valerie Brunmeier
- 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 or a vegetarian, plant-based hard 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)
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.
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 Cook 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.
- If cooking from the frozen state, follow the recipe as directed but increase the baking time to 55 to 60 minutes.
Serving: 4shells | Calories: 377kcal | Carbohydrates: 23g | Protein: 27g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 91mg | Sodium: 723mg | Potassium: 485mg | Fiber: 3g | Sugar: 5g | Vitamin A: 817IU | Vitamin C: 21mg | Calcium: 665mg | Iron: 2mg