Pin This A comforting, make-ahead pasta bake featuring jumbo shells stuffed with creamy ricotta and tender broccoli, finished with a flavorful tomato sauce and melted cheese.
This recipe has become a family favorite for busy weeknights and gatherings.
Ingredients
- Pasta: 24 jumbo pasta shells
- Filling: 1 1/2 cups (225 g) ricotta cheese 1 cup (100 g) shredded mozzarella cheese, plus extra for topping 1/3 cup (35 g) grated Parmesan cheese 2 cups (180 g) broccoli florets, finely chopped and steamed 1 large egg 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt
- Sauce & Topping: 3 cups (700 ml) marinara sauce 1/2 cup (50 g) shredded mozzarella cheese (for topping) 2 tablespoons grated Parmesan (for topping) Fresh basil leaves, for garnish (optional)
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook Pasta:
- Cook the jumbo shells in salted boiling water until al dente, about 9 minutes. Drain and rinse with cold water. Set aside on a towel to prevent sticking.
- Prepare Filling:
- In a large bowl, combine ricotta, mozzarella, Parmesan, steamed and finely chopped broccoli, egg, garlic, oregano, basil, pepper, and salt. Mix until well blended.
- Spread Sauce:
- Spread 1 cup (about 235 ml) of marinara sauce in the bottom of the prepared baking dish.
- Fill Shells:
- Fill each pasta shell with about 2 tablespoons of the broccoli-ricotta mixture and arrange them open side up in the baking dish.
- Add Sauce & Cheese:
- Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with remaining mozzarella and Parmesan cheese.
- Bake:
- Cover tightly with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until bubbly and golden.
- Rest & Serve:
- Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Pin This This dish always brings my family together for a cozy dinner every time I make it.
Required Tools
Large pot, colander, mixing bowl, 9x13-inch baking dish, spoon or piping bag (for stuffing shells), aluminum foil
Allergen Information
Contains: Wheat (pasta), Milk (ricotta, mozzarella, Parmesan), Egg. For gluten-free: Use gluten-free pasta shells. For dairy-free: Substitute dairy-free cheese alternatives. Always check product labels for allergens.
Nutritional Information
Calories: 390 Total Fat: 16 g Carbohydrates: 41 g Protein: 19 g (per serving)
Pin This This recipe is the perfect blend of creamy and savory, sure to become a regular on your menu.
Recipe FAQ
- → How do I prevent pasta shells from sticking?
After cooking the jumbo shells until al dente, rinse them gently under cold water and place on a towel to dry and separate, preventing them from sticking together.
- → Can I substitute broccoli with other vegetables?
Yes, you can replace broccoli with steamed spinach, kale, or sautéed mushrooms to suit your preference or add variety.
- → What is the best way to reheat leftovers?
Cover the pasta bake with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes, to maintain moisture.
- → How can I make this dish dairy-free?
Use dairy-free cheese alternatives for ricotta, mozzarella, and Parmesan, and ensure the pasta shells are free from dairy ingredients.
- → What herbs enhance the filling flavors?
Dried oregano, dried basil, and fresh garlic are used to bring a fragrant, savory depth to the ricotta and broccoli mixture.