Broccoli Cheese Stuffed Shells
These Broccoli Cheese Stuffed Shells are a delicious meatless dinner the whole family will enjoy. Cheesy yet low in calories, this pasta dish also freezes beautifully, making it perfect for an easy, make-ahead meal.
Servings: 10
Calories: 377kcal
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 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)
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 ¼ 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 ½ cups mozzarella, ½ cup Romano or Parmesan, garlic, salt and basil and stir well to combine. Fold in the broccoli. Stuff each shell with about 1 ½ 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
How to Freeze and Reheat Stuffed Shells
If stored properly, Broccoli Cheese Stuffed Shells can be frozen for up to 3 months.
Freeze After Assembling: For the best results, freeze the Broccoli Cheese Stuffed Shells casserole after it has been assembled but before baking.
Use the Right Dish: 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.
Wrap Well: 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.
Reheating from Frozen: 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.
Nutrition
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