Saturday, September 7, 2019

Broccoli and Cheese Stuffed Shells Bake

This Broccoli and Cheese Stuffed Shells Bake would be great for your Meatless Monday’s Meal;  add a dinner salad and a glass of wine. Serves 8 Total Time: 1 hour


1 jar (16 oz.) Alfredo sauce 
24 jumbo pasta shells, cooked according to package directions 
1 container (15 oz.) ricotta cheese 
1 1/2 cups Shredded Italian Blend Cheese, divided 
1 package (16 oz.) frozen broccoli, thawed, chopped and squeezed dry 
1 egg 
1 teaspoon dried oregano 
1/2 teaspoon coarse salt 
1/4 teaspoon ground black pepper


Heat oven to 375°F. Spray a 9”x13” baking dish with nonstick cooking spray and spread a 1 cup of sauce in the bottom; set aside. In a bowl mix together, ricotta, cheese, broccoli, egg, oregano, salt and pepper. Spoon cheese mixture into each shell and place in prepared pan. Drizzle shells with remaining sauce. Cover pan with foil and bake for 25 minutes. Uncover and bake an additional 10-15 minutes until bubble and shells are starting to brown. Refrigerate leftovers. Yum Yum! 

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