Broccoli Alfredo Stuffed Shells

INGREDIENTS

This is a very cheesy dish, it uses three different types of cheeses along with a cheesy alfredo sauce.

▪ Egg – this recipe requires one large beaten egg.
▪ Mozzarella Cheese – mozzarella melts well because it is a soft cheese, but it’s quite messy when you try shredding it yourself, so buy it already shredded.
▪ Alfredo Sauce – homemade is the best, but if you are limited on time a 15 ounce jar is all you’ll need.
▪ Ricotta Cheese – is a creamy, white cheese with a bit of a sweet flavor. The softness makes it perfect for binding the other cheese and herbs together, this makes it easier to fill the pasta shells.
▪ Parmesan Cheese (grated) – I like to use fresh Parmesan cheese, but in a pinch you can you the shelf-version, it just doesn’t melt as well.
▪ Broccoli – a frozen, 12 ounce bag of broccoli florets.
▪ Jumbo Pasta Shells (24)

HOW TO MAKE BROCCOLI ALFREDO STUFFED SHELLS

Preheat oven to 400°F. Bring a large pot of salted water to a boil, add the pasta and cook for half of the time on the package, about 9 minutes. Drain and rinse with cold water.

In a large bowl mix together the egg, mozzarella cheese, ricotta cheese and Parmesan cheese. Add broccoli and mix well.

Coat the bottom of a 13×9 baking dish with a thin layer of Alfredo sauce. Fill shells with the broccoli mixture and place filling side up in the baking dish. Cover the filled shells with the remaining Alfredo sauce.

Cover with aluminum foil and bake for 25-30 minutes.

RECIPE TWEAK

If meatless isn’t your thing, you can try adding some browned sweet Italian sausage or some cooked chicken to the filling. You can also experiment with the different cheeses, fillings and herbs.

MAKE IT A MEAL

If you have given up eating meat for Lent, this meal is one that you’ll want to add to your meal plan.

Side Dish #1: Salad with Italian dressing
Side Dish #2: Fried garlic toast
Drink: Water with a twist of lemon
Dessert: Air Fryer Boxed Brownies

HOW TO STORE/REHEAT LEFTOVERS

To store the leftovers, place the stuffed shells in an airtight container or resealable plastic bags. They will keep for 3-5 days in the refrigerator and up to 2 months in the freezer.

To reheat in the oven, place in an oven-safe dish, cover with aluminum foil and bake at 375°F until the internal temperature reaches 165°F.

To reheat in the microwave, place a single serving in a covered microwave-safe dish. Cook on medium power for 1 to 1 1/2 minutes, then cook in 15-second increments until warmed throughout.