Broccoli and Cheese Stuffed Shells

Broccoli and Cheese Stuffed Shells
A great twist on stuffed pasta to get your family to eat broccoli!

Prep Time
30Minutes

Total Time
1:00Hr:Mins

Makes

9servings

18

uncooked jumbo pasta shells (from 12-oz box)

1

bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli & cheese sauce

1

cup ricotta cheese

1/2

cup shredded Parmesan cheese (2 oz)

1

teaspoon garlic powder

2

cups Muir Glen® classic marinara organic pasta sauce

1/2

cup shredded Cheddar cheese (2 oz)

1. Heat oven to 375°F. Cook and drain pasta as directed on box; set aside.
2. Meanwhile, cook broccoli as directed on bag. In medium bowl, stir broccoli, ricotta cheese, Parmesan cheese and garlic powder until well mixed. Stuff shells with about 2 tablespoons broccoli mixture each.
3. Spread 1 cup pasta sauce on bottom of ungreased 13x9-inch baking dish. Place shells on top of sauce in baking dish. Spoon remaining 1 cup sauce over shells; sprinkle with Cheddar cheese.
4. Bake 20 to 25 minutes or until bubbly and hot. Cool 5 minutes.

Makes 9 servings (2 shells each)

Nutrition Information:

1 Serving (1 Serving)

• Calories 250
• (Calories from Fat 100),

• Total Fat 11g
• (Saturated Fat 6g,
• Trans Fat 0g),
• Cholesterol 30mg;
• Sodium 610mg;
• Total Carbohydrate 22g
• (Dietary Fiber 2g,
• Sugars 5g),
• Protein 14g;

Percent Daily Value*:

Exchanges:

• 1 Starch;
• 0 Fruit;
• 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 1/2 High-Fat Meat;
• 1/2 Fat;

Carbohydrate Choices:

• 1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

http://www.bettycrocker.com/recipes/broccoli-and-cheese-stuffed-shells/f3314179-6776-4c69-89c7-0dbdc31f32ee?p=1