Broccoli Stuffed Shells With Creamy Tomato Sauce
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
3-4
ingredients
- oil, for greasing baking dish
- 12 jumbo pasta shells
- 1⁄4 cup mozzarella cheese, shredded
- 4 teaspoons parmesan cheese, shredded
-
FILLING
- 7 1⁄2 ounces part-skim ricotta cheese
- 1 large egg
- 1⁄4 cup shredded cheddar cheese
- 1 head broccoli, cut into florets
- salt and pepper, to taste
-
SAUCE
- 1 (1 1/3 ounce) packet Knorr parma rosa sauce mix
- 1 cup milk
- 1 tablespoon butter
directions
- Preheat oven to 350 degrees. Lightly oil the bottom and sides of a 9" x 13" baking dish.
- Cook the jumbo pasta shells according to package directions, minus one minute so shells will be firmer and easier to stuff. Drain shells and rinse under cold water to stop the cooking.
- Steam, microwave, or boil the broccoli florets until fork tender. (Alternatively, toss the florets into the boiling pasta water when only 4 minutes remain and drain with the pasta.) Rinse with cold water to cool the florets, drain well, then chop into small chunks.
- Meanwhile, combine all Filling ingredients in a large bowl and stir to distribute ingredients evenly.
- Cook the Knorr's Parma Rosa sauce using the instructions on the packet, but using only 1 cup milk and 1 Tablespoon butter.
- Stuff the shells with the Filling and place into the oiled baking dish. Pour the prepared sauce over the shells in the dish, then sprinkle with mozzarella and Parmesan cheeses.
- Cover the dish and bake for 20 minutes, then uncover and bake for 10 minutes more or until cheeses are melted and sauce is bubbly at edges.
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RECIPE SUBMITTED BY
My husband and I cook together, but I usually plan the meals. I became a (lacto-ovo-pesca) vegetarian in the spring of 2009, to my poor husband's dismay. Unfortunately, he's allergic to many nuts, most legumes, and all fish and seafood, so our kitchen is now a really interesting one to cook in!
Although I've always liked to cook (we have bookshelves of cookbooks), I'm just now starting to learn about and work on fundamental cooking techniques like making sauces, stocks, breads, and pasta from scratch. I find making things from scratch very satisfying, as it turns out.
I'm also, of course, still learning how to create nutritious vegetarian meals that my husband is willing and able to eat.
Oh, and my husband is a phenomenal baker!