Friday, June 10, 2011

Broccoli Stuffed Shells

Looking through this blog, you can see that a lot of recipes for pasta. There is a reason for that. Pasta is scrumptious! Not only that, pasta dishes are relatively inexpensive entrées. Many can be prepared in advance, and refrigerated until baking time, which cuts down on the last-minute stress of trying to get ready for company.

Here’s one more pasta recipe that I think you might like:

Broccoli Stuffed Shells

24 jumbo pasta shells, cooked and drained
3 cups broccoli flowerets, cooked until crisp-tender (not mushy!)
1 (15-oz.) container Ricotta cheese
½ cup grated Parmesan cheese
2 large eggs, beaten
¼ tsp. black pepper
1 tsp. oregano
3 cups marinara sauce
1 cup grated mozzarella cheese

Combine broccoli and cheeses in food processor. Process until broccoli is finely minced. Turn mixture into medium bowl and add eggs, pepper and oregano; mix well to combine. Stuff each shell with about 1 T. of the mixture. Place stuffed shells in 13 by 9-inch baking pan (spray pan with cooking oil first). Pour marinara sauce over. Sprinkle mozzarella cheese on top. Bake in 350 degree oven for about 20-30 minutes—or until heated through and mozzarella cheese is bubbly.

If desired, refrigerate the unbaked pan of stuffed shells until serving time. Allow for about 10-15 minutes extra cooking time.


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