BROCCOLI AND CHEESE STUFFED SHELLS

Broccoli and Cheese Stuffed Shells image

A great twist on stuffed pasta to get your family to eat broccoli!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 9

Number Of Ingredients 7

Ingredients

18 uncooked jumbo pasta shells (from 12-oz box)
1 bag (12 oz) frozen broccoli & cheese sauce
1 cup ricotta cheese
1/2 cup shredded Parmesan cheese (2 oz)
1 teaspoon garlic powder
2 cups Muir Glen™ classic marinara organic pasta sauce
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

Heat oven to 375°F. Cook and drain pasta as directed on box; set aside.
Meanwhile, cook broccoli as directed on bag. In medium bowl, stir broccoli, ricotta cheese, Parmesan cheese and garlic powder until well mixed. Stuff shells with about 2 tablespoons broccoli mixture each.
Spread 1 cup pasta sauce on bottom of ungreased 13x9-inch baking dish. Place shells on top of sauce in baking dish. Spoon remaining 1 cup sauce over shells; sprinkle with Cheddar cheese.
Bake 20 to 25 minutes or until bubbly and hot. Cool 5 minutes.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 5 g, TransFat 0 g