Broccoli Ricotta and Mozzarella Stuffed Shells

Let's Get Ready for Baby! Sign up for our monthly pregnancy email series, and you'll get regular updates on your baby's development, helpful timelines to get ready for their arrival, must-have baby needs and so much more! PLUS, you'll get instant access to the MomsWhoThink "Ultimate Guide to Baby Naming in 2022." CLICK HERE to get started!

These easy stuffed shells are a great make ahead meal to save for a busy day or to bring to a pot luck. The broccoli dresses up the classic ricotta and tomoto classic.

Ingredients:

24 jumbo shells, uncooked
1 10-oz. package frozen chopped broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste
1 (28 ounce) jar Italian pasta sauce

Directions:

1. Prepare pasta according to package directions; drain.

2. Combine broccoli, ricotta cheese, mozzarella cheese, oregano, basil, salt and pepper.

3. Stir together until well blended. Pour about 1 cup pasta sauce over bottom of 13 x 9 x 2-inch baking pan.

4. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan.

5. Pour remaining pasta sauce over and around shells. Cover pan with foil.

6. Bake at 375 degrees F for about 25 minutes until heated through, and serve.