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Broccoli Alfredo Stuffed Shells

A delicious meatless meal perfect for serving during Lent. A cheesy filling combined with the sweet, earthy flavor of broccoli, stuffed into large pasta shells and smothered in a creamy sauce. Then, it is baked until then cheeses melt and the flavors blend together.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Entree
Cuisine: Italian, Meatless
Keyword: meatless meal, simple recipe, stuffed shells
Servings: 4 Servings
Calories: 675kcal


  • 24 jumbo pasta shells
  • 1 large egg beaten
  • 1/2 cup mozzarella cheese shredded
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese shredded
  • 1/2 teaspoon Italian seasoning
  • salt & pepper to taste
  • 10 ounces frozen chopped broccoli thawed
  • 2 cups alfredo sauce


  • 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.


  • Don't overcook the pasta. Overcooked pasta becomes very mushy, tears easily and is harder to fill.
  • To avoid the shells from sticking together, drain, then cool on a baking sheet.
  • For easy handling, make sure that the shells are completely cool before filling.
  • For a creamier filling, drain the ricotta cheese before using. The more excess whey that you can remove the creamer the filling will become.
  • When you purchase the alfredo sauce choose one that has simple ingredients and a great flavor, If you are feeling ambitious, try making a homemade alfredo sauce.
  • Double the recipe and freeze for another meal.