Broccoli Cheddar Stuffed Shells

• 12 oz jumbo pasta shells, cooked
• 2 cups broccoli florets, steamed
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 egg, beaten
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.
3. 3 Gradually add milk, whisking constantly until sauce thickens.
4. 4 Stir in cheddar cheese and Parmesan until melted.
5. 5 Season with salt, pepper, garlic powder, and onion powder.
6. 6 Mix in beaten egg and steamed broccoli.
7. 7 Stuff each pasta shell with the cheese mixture.
8. 8 Place stuffed shells in a greased baking dish, cover with breadcrumbs.
9. 9 Bake for 30 minutes until golden and bubbly.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Saucepan
• Whisk
• Measuring cups and spoons

Variations

• Add cooked chicken or bacon for a protein boost.
• Use spinach instead of broccoli for a different green option.

Substitutions

• Use milk alternatives like almond or soy for a dairy-free version.
• Substitute gluten-free pasta shells if needed.

Pairings

• Caesar salad
• Roasted vegetables
• Warm Italian bread

Nutrition

Tips

• For make-ahead convenience, assemble and refrigerate the stuffed shells before baking.
• Top with extra shredded cheese for a gooeier finish!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake for another 15 minutes.

Serving Suggestions

• Serve with a simple green salad.
• Pair with garlic bread for a hearty meal.

FAQ