Thursday, June 12, 2014

Broccoli & Ricotta Stuffed Shells

I have made stuffed shells several times and several different ways, but I'm pretty sure this is the first time I had ever made stuffed shells with an Alfredo sauce instead of a Marinara.  And while I was a bit skeptical at first... to my surprise the Alfredo really complimented the ricotta and broccoli nicely.  Overall, I'd say this recipe was a big hit with the family and will probably be making it again soon.  

One tip I have to pass along on this recipe if you have a picky eater in your house is to put your broccoli in a blender and chop up fine before adding to your ricotta mixture. This helps hide and flavor the broccoli so they won't mind eating it!  And, like I've been sharing all week, this recipe came from the new Gooseberry Patch Cookbook "Foolproof Family Recipes" which has a lot of great recipe in keep coming back each day as I will be giving away a copy of this new cookbook at the end of the week!

12 oz. pkg. jumbo pasta shells (uncooked)
16 oz. container ricotta cheese
1/4 cup shredded Parmesan cheese
1 egg, beaten
1 T. garlic (minced)
1 tsp. Italian seasoning
1/4 tsp. pepper
10 oz. pkg. frozen chopped broccoli
thawed and well drained
2 (15 oz.) jars Alfredo sauce
1 cup water
1. Cook pasta according to package directions.
2. Drain and rinse with cold water.
3. Meanwhile, in a bowl, mix remaining ingredients except sauce and water.
4. Stuff each shell with one Tablespoon of ricotta mixture.
5. Arrange shells in a lightly greased 13 x 9 inch baking pan: set aside.
6. Combine sauce and water in a saucepan; heat over medium-low heat until warmed through.
7. Ladle sauce over shells, covering all shells with sauce.
8. Reserve any remaining sauce for another use.
9. Cover pan with aluminum foil.
10. Bake at 350 degrees for 40 to 45 minutes, until hot and bubbly.
Serves 6.

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