Roasted Broccoli and Cheddar Stuffed Shells

• 12 oz jumbo pasta shells, uncooked
• 2 cups broccoli florets
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup ricotta cheese
• 1 egg
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups marinara sauce
• ¼ cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F. Lightly oil a 9x13 inch baking dish.
2. 2 Cook pasta shells according to package instructions until al dente; drain and set aside.
3. 3 Toss broccoli with olive oil, garlic, oregano, salt, and pepper. Roast on a baking sheet for 15 minutes.
4. 4 In a bowl, mix cheddar, ricotta, egg, and roasted broccoli until well combined.
5. 5 Stuff each shell with the broccoli-cheddar mixture and arrange in the baking dish.
6. 6 Spoon marinara sauce over the stuffed shells.
7. 7 Cover with foil and bake for 25 minutes. Remove foil, sprinkle with Parmesan, and bake for an additional 5 minutes.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Baking dish, oven, baking sheet

Variations

• Add cooked chicken or ground turkey for a non-vegetarian twist.
• Incorporate spinach or sun-dried tomatoes for extra flavor and nutrients.

Substitutions

• Substitute ricotta with Greek yogurt for a lighter option.
• Use a different marinara sauce for varied spice levels.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a make-ahead option, prepare and refrigerate the stuffed shells before baking. Add an extra 5 minutes to bake time.
• Use fresh herbs like basil or parsley for garnish if desired.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 375°F for 40 minutes, then uncover and bake for an additional 10 minutes.

Serving Suggestions

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

FAQ