Tuesday, September 28, 2010

Broccoli-Stuffed Shells

1 tablespoon olive oil
3 cups spaghetti sauce
20 large pasta shells
10 oz chopped broccoli, frozen, defrosted
1 cup ricotta cheese
2 teaspoons basil
1/2 cup mozzarella cheese, shredded
salt and pepper to taste


  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 9x13 inch baking pan with olive oil.
  3. Coat the bottom of the pan with about 1/4 cup spaghetti sauce
  4. In a large pot of salted water, boil the pasta shells according to the package directions until almost tender.
  5. Drain off the water, then add cold water to the pot.
  6. Let the shells sit in the water until you're ready to stuff them.
  7. Place broccoli in food processor along with ricotta, basil, and salt and pepper.
  8. Puree until smooth.
  9. Remove each shell from the pot, gently drain off any water, and spoon in a generous portion of the filling.
  10. Place the stuffed shells in the baking pan and pour the remaining spaghetti sauce over them.
  11. Sprinkle with the grated mozzarella.
  12. Bake, uncovered, for 30 minutes.

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