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
Yield:6 servings
Prep time: 00:20
Cook time: 00:35
Category:Main Courses


2 tbsp. olive oil
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
eggs, lightly beaten
1/2 tsp. dried oregano
1 tsp. dried parsley
26 oz. spaghetti sauce
1/4 cups Parmesan cheese, grated
1/2 tsp. salt


  1. 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.
  2. Mix together eggs, ricotta cheese, mozzarella cheese, 1/2 cup parmesan cheese, salt n a large bowl. Stir in broccoli mixture. Set aside.
  3. 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.
  4. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture.
  5. 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.
  6. Spread 1/3 of the spaghetti sauce in the bottom of a 15x10" pan.
  7. Place shells open side up, and close together in pan.
  8. Cover tightly with foil and bake at 350 °F (165 °C) until bubbly, about for 45 minutes.
  9. Let stand for 10 minutes before serving.


Nutrition Facts

6 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 21g32%
Saturated Fat 8g40%
Trans Fat
Cholesterol 104mg35%
Sodium 1052mg44%
Total Carbohydrate 54g18%
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein 25g

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.