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.
Servings: 4 Servings
- 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.