Broccoli-Stuffed Shells Recipe

Broccoli-Stuffed Shells Recipe

  • 16 jumbo pasta shells
  • 2 tablespoons extra virgin olive oil
  • 1 pound fresh mushrooms, chopped
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup red wine or chicken broth
  • 1 large head broccoli, chopped
  • 2 teaspoons dried Italian seasoning
  • 1 1/2 cups reduced-fat ricotta cheese
  • 1/2 cup grated Romano cheese
  • 1 1/2 cups tomato sauce
  1. Cook shells according to package directions. Drain.
  2. Preheat the oven to 350 degrees F (180 degrees C).
  3. Warm oil in a large skillet over medium heat. Add mushrooms, onion, and garlic. Cook 5 minutes, or until mushrooms are tender but not limp. Add wine or broth, broccoli, and Italian seasoning. Simmer 15 minutes, or until broccoli is tender and liquid is absorbed. Remove from heat and stir in ricotta and Romano.
  4. Stuff shells with broccoli mixture. Spread a thin layer of sauce over bottom of a 13 inch x 9 inch (32.5 x 23-cm) baking dish. Arrange shells in dish and top with remaining sauce. Bake 15 minutes, or until heated through.
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