Broccoli-Stuffed Pasta Shells
You can prepare the rich tomato sauce and oversize pasta shells the day before.
|Author:||Inspired by Sunset Vegetarian, pg. 68|
|2 tbsp.||olive oil|
|1||onion, finely chopped|
|1 clove||garlic, minced|
|10 oz.||frozen, chopped broccoli|
|10 oz.||jumbo pasta shells|
|2 cups||ricotta cheese|
|1 cups||mozzarella cheese, shredded|
|1/2 cups||Parmesan cheese, grated|
|2||eggs, lightly beaten|
|1/2 tsp.||dried oregano|
|1 tsp.||dried parsley|
|26 oz.||spaghetti sauce|
|1/4 cups||Parmesan cheese, grated|
- Heat oil in medium pan over medium high heat. Add onion, garlic and oregano. Cook, stirring often until onion is soft but not browned (5 minutes). Remove from heat and stir in broccoli which has been thawed, chopped and drained.
- Mix together eggs, ricotta cheese, mozzarella cheese, 1/2 cup parmesan cheese, salt n a large bowl. Stir in broccoli mixture. Set aside.
- Cook pasta according to package directions until almost tender (8 to 10 minutes); shells break if overcooked. Drain, rinse with cold water and set aside.
- Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture.
- Spoon 2 cups tomato sauce into a shallow 3-quart casserole. Fill shells with ricotta mixture. Arrange in a single layer, cheese sides up, in sauce. Drizzle with remaining sauce (2 cups) and sprinkle with remaining Parmesan cheese.
- Spread 1/3 of the spaghetti sauce in the bottom of a 15x10" pan.
- Place shells open side up, and close together in pan.
- Cover tightly with foil and bake at 350 °F (165 °C) until bubbly, about for 45 minutes.
- Let stand for 10 minutes before serving.
|Amount per serving
|% Daily Value*|
|Total Fat 21g||32%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 54g||18%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.