Broccoli Stuffed Shells
Submitted by ladytrue32
Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.
YIELD
3 servingsPREP
20 minCOOK
35 minREADY
55 minStuffed shells that skip the heavy meat filling and let the vegetables do the talking.
Mushrooms, onions, and garlic get sauteed in broth (not oil), then mixed with creamy ricotta, steamed broccoli, fresh herbs, and egg whites.
Eighteen jumbo shells get packed with filling, nestled into tomato sauce, and baked until bubbling.
Every shell is a little pocket of herby, cheesy, green goodness.
Chef Tips
- Cook the shells just to al dente. They soften more during baking and you don’t want them falling apart
- Sauteing in vegetable broth instead of oil keeps things lighter without sacrificing flavor
- Use a small spoon or piping bag to stuff the shells. It’s neater and faster than using your fingers
- Fresh oregano and basil make a real difference here. Dried will work in a pinch, but use about a teaspoon of each
Ingredients
Directions
Place broth in skillet over medium heat.
Add mushrooms, onions, and garlic.
Cook, stirring, for 5 minutes or until lightly browned.
Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites.
Preheat oven to 350℉ (180℃).
Stuff drained shells with ricotta-broccoli mixture.
Spread ½ cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan.
Arrange shells over sauce.
Top with remaining sauce.
Bake for 30 minutes or until shells are hot.
Top with black pepper to taste.
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