I had a heck of a time getting my kids to eat vegetables of any kind for years. Well, they would eat mashed potatoes, but I’m not sure that counts. So, whenever I find something that I can hide a vegetable in, they are going to try it for sure. With all the ooey gooey cheese on this, they didn’t even notice there was broccoli in it until I told them. It’s a new family favorite. Check out what they are saying about this recipe over at Campbell’s Kitchen:
“It is delicious and such a great quick meal. Loved it!”
Stuffed shells are sure to please all the hungry eaters at your table!
Ingredients
1 container (15 ounces) ricotta cheese
1 package (10 ounces) chopped frozen broccoli cuts, thawed and well drained
1 cup shredded Sargento mozzarella cheese (about 4 ounces)
1/3 cup grated Kraft Parmesan cheese
1/4 teaspoon ground black pepper
18 cooked jumbo shell shaped pasta, drained
1 jar (23 3/4 ounces) Prego Chunky Garden Combo Italian Sauce
Instructions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400°F. for 25 minutes or until it’s hot and bubbling.
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Quick Tip: Save time by thawing out the broccoli for four minutes in the microwave before assembling.
Thanks again to Campbell’s Kitchen for this hearty and delicious recipe.
