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  1. Broccoli-Ricotta Stuffed Shells

Broccoli-Ricotta Stuffed Shells

00:50:00 8 servings, 3 stuffed shells (259 g) each
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6 5 Reviews
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8 servings, 3 stuffed shells (259 g) each

Baked in Classico Riserva Marinara Pasta Sauce, these delicious Broccoli-Ricotta Stuffed Shells are easy enough to prepare and serve as part of a quick weeknight dinner - but also tasty enough to serve special guests as part of a dinner-party menu. And as a bonus, this is a great make-ahead recipe. Enjoy!

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Make It

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  • Heat oven to 350°F.
  • Pour 1 cup pasta sauce into 13x9-inch baking dish sprayed with cooking spray.
  • Combine egg, ricotta, Parmesan and pesto in medium bowl. Add broccoli and 1/2 cup shredded cheese; mix well.
  • Spoon into pasta shells; place, filled sides up, in prepared baking dish.
  • Pour remaining pasta sauce over shells; sprinkle with remaining shredded cheese. Cover.
  • Bake 30 min. or until heated through, uncovering after 25 min.

Make Ahead

These delicious pasta shells can be filled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time to 35 to 40 min. or until heated through, uncovering after 30 min.


To prevent the foil from sticking to the top of the baked shells, spray foil with cooking spray before using to cover the shells and baking as directed.


  • 8 servings, 3 stuffed shells (259 g) each

Nutritional Information

Serving Size 8 servings, 3 stuffed shells (259 g) each
Calories 320
% Daily Value
Total fat 13g
Saturated fat 7g
Cholesterol 55mg
Sodium 600mg
Carbohydrate 32g
Dietary fibre 3g
Sugars 9g
Protein 19g
Vitamin A 10 %DV
Vitamin C 50 %DV
Calcium 35 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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