Get ready to transform your dinner routine with the ultimate comfort food that will make your taste buds dance and your family beg for seconds! These Broccoli and Cheddar Baked Shells are not just another pasta dish – they're a cheesy, veggie-packed miracle that combines the creamy richness of three different cheeses with the nutritious crunch of broccoli, all nestled in perfectly cooked jumbo shells. Whether you're a busy parent looking for a crowd-pleasing meal or a foodie craving something indulgent yet slightly virtuous, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 jumbo pasta shells
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 jar marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your baked shells cook evenly and thoroughly.
- Bring a large pot of salted water to a boil. Once boiling, carefully add the 12 jumbo pasta shells and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the broccoli. If using fresh broccoli, wash and cut it into small florets. Steam or blanch the florets in boiling water for about 3-4 minutes until bright green and slightly tender. Drain and set aside.
- In a large mixing bowl, combine the cooked broccoli, 1 cup of shredded cheddar cheese, 1 cup of ricotta cheese, and 1/2 cup of grated Parmesan cheese. Add 1 teaspoon of Italian seasoning, and season with salt and pepper to taste. Mix well until all ingredients are fully incorporated.
- Once the pasta shells are done cooking, drain them and let them cool slightly. Be careful not to break them as they can be delicate.
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. This will prevent the shells from sticking and add flavor.
- Carefully stuff each cooked jumbo pasta shell with the broccoli and cheese mixture. Place the filled shells in the baking dish, open side up, and continue until all shells are filled.
- Once all the shells are in the baking dish, pour the remaining marinara sauce evenly over the top. You can sprinkle some additional shredded cheddar cheese on top for extra cheesiness if desired.
- Cover the baking dish with aluminum foil to prevent the cheese from burning and to allow the shells to heat through properly.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the baking dish from the oven and let it cool for a few minutes before serving. This will help the filling set a little and make it easier to serve.
- Garnish with additional grated Parmesan cheese or fresh herbs if desired. Serve warm and enjoy your delicious broccoli and cheddar baked shells!
Tips
- For the best texture, don't overcook your pasta shells – aim for al dente, as they'll continue cooking in the oven.
- Make sure to drain your broccoli well to prevent excess moisture in the filling.
- Use room temperature cheeses for easier mixing and more even melting.
- For extra flavor, consider roasting the broccoli instead of steaming for a deeper, nuttier taste.
- If you want to make this dish ahead of time, you can assemble the shells and refrigerate for up to 24 hours before baking.
- For a crispy top, broil the dish for 1-2 minutes at the end of cooking, watching carefully to prevent burning.
- Experiment with different cheese combinations – try adding some mozzarella or switching up the cheddar type.
- Use fresh herbs like basil or parsley as a garnish to add a pop of color and fresh flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 18g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 45mg
