Broccoli And Cheese Stuffed Shells Recipes

Steps:

• Combine ricotta cheese, broccoli, 1/2 cup mozzarella cheese, Parmesan cheese and pepper.
• Spread 1 cup pasta sauce in 3-qt. shallow baking dish.
• Spoon about 2 rbsp. cheese mixture into each shell.
• Place shells on sauce.
• Pour remaining sauce over shells.
• Sprinkle with remaining mozzarella cheese.
• Bake at 400 degrees for 25 minutes or until hot.

Steps:

• Preheat oven to 350°.
• Cook shells as directed--don't overcook because they will cook in oven again.
• Cool shells in a large bowl of COLD water; set aside for now.
• Sauté onion in 2 tablespoons of butter until tender, about 5 minutes.
• Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside.
• Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper.
• Stir in milk and cream; bring to a boil, stirring constantly.
• Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels.
• Spread small amount of sauce on bottom of 2-quart rectangular baking dish.
• Stuff each shell with broccoli and chicken mixture; put shells in dish.
• Spoon remaining sauce over shells and sprinkle with Parmesan.
• Bake 30-35 minutes or until hot and bubbly.

Steps:

• Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don't drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn't dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.

Steps:

• Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
• Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
• Bake at 400 degrees F for 25 minutes or until hot.

Steps:

• Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
• Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
• Bake at 400 degrees F for 25 minutes or until hot.