Prep Time:30minutes minutes
Cook Time:40minutes minutes
Total Time:1hour hour 10minutes minutes
Ingredients
· 12 ounces dry jumbo pasta shells
· 2 large eggs
· 32 ounces part-skim ricotta cheese
· 3 cups shredded part-skim mozzarella cheese, divided (12 ounces)
· 1 cup finely grated Pecorino Romano or Parmesan cheese, or a vegetarian, plant-based hard cheese, divided (4 ounces)
· 2 teaspoons minced garlic
· 1/2 teaspoon salt
· 2 1/2 cups cups finely chopped broccoli florets
· 1/4 cup chopped fresh basil or 1 teaspoon dry basil
· 32 ounces low sodium marinara sauce, divided (like Silver Palate)
Instructions
Prepare the Shells and Broccoli
· Bring a large pot of water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Rinse with cool water and drain well. Separate any nesting shells and transfer them to a large sheet of foil or a baking sheet.
· While the shells are cooking, place the chopped broccoli in a shallow dish and add 1/4 cup water. Cover with a paper towel and cook in the microwave for 3 minute, or until the broccoli is just fork tender. Drain water and set aside.
· Preheat the oven to 375 degrees F.
Prepare the Filling
· Add the eggs to a large bowl and whisk lightly. Add the ricotta, 1 1/2 cups mozzarella, 1/2 cup Romano or Parmesan, garlic, salt and basil and stir well to combine. Fold in the broccoli. Stuff each shell with about 1 1/2 tablespoons of the filling and set back down on foil.
Assemble the Casseroles
· Coat two 13- x 9-inch baking dishes with non-stick cooking spray. Pour about 1 cup of marinara into each baking dish and spread it out evenly over the bottom of the dishes. Divide the stuffed shells between the dishes and spoon the remaining marinara sauce over the top.
Bake the Casseroles
· Cover the dishes with aluminum foil and bake for 25 minutes. Uncover and top with the remaining mozzarella and Romano or Parmesan. Return the dishes to the oven and continue to bake for 10 to 15 minutes or until the cheese has melted and the sauce is bubbly.
Nutrition
Serving: 4 shells · Calories: 377 kcal · Carbohydrates: 23 g · Protein: 27 g · Fat: 19 g SaturatedFat: 10 g · Cholesterol: 91 mg · Sodium: 723 mg · Potassium: 485 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 817 IU · Vitamin C: 21 mg · Calcium: 665 mg · Iron: 2 mg
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