Broccoli & Cheese Stuffed Shells

Serving Size: 6
Prep Time:
Total Time:


  • 15 Ounce ricotta cheese
  • Ounce frozen chopped broccoli, thawed and well drained
  • 1 cup shredded mozzarella cheese (about 4 ounces)
  • 0.33 cup grated parmesan cheese
  • 0.25 tsp ground black pepper
  • 18 jumbo shell-shaped pasta, cooked and drained
  • 24 Ounce jar of Prego® Chunky Garden Combination Italian Sauce


1. Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.

2. Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.

3. Bake at 400°F. for 25 minutes or until it's hot and bubbling.

Tip: To save time: Thaw the broccoli in the microwave on high for 4 minutes.