You are here

Shells Stuffed With Ricotta And Broccoli

admin's picture
Ingredients
  Large pasta shells 8 Ounce
  Part skim ricotta cheese 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), minced
  Frozen chopped broccoli 10 Ounce, thawed and drained (1 Package)
  Chopped roasted sweet red pepper 1⁄4 Cup (4 tbs), well drained (From A 5 Ounce Jar)
  Egg 1 Large, lightly beaten
  Salt 1⁄4 Teaspoon
  Grated parmesan cheese 7 1⁄3 Tablespoon (1/3 Cup Plus 2 Tablespoons)
  Canned caponata 15 Ounce (2 Cans, 7 1/2 Ounce Each Eggplant Appetizer)
  Chicken stock/Chicken broth / water 1⁄4 Cup (4 tbs) (Basic)
  Minced fresh basil/1 1/2 teaspoons dried basil 3 Tablespoon
Directions

Preheat the oven to 350° F.
Cook the pasta shells according to package directions.
Meanwhile, combine the ricotta cheese, garlic, broccoli, red pepper, egg, salt, and 1/3 cup of the Parmesan cheese in a medium-size bowl.
As soon as the shells are firm-tender, drain well and let cool until easy to handle.
Stuff the shells with the ricotta mixture, dividing the total amount evenly.
Arrange the stuffed shells in a single layer in a greased shallow 2-quart baking dish.
Quickly combine the caponata, stock, and basil in a small bowl, and spoon evenly over the shells.
Sprinkle the remaining 2 tablespoons of Parmesan cheese on top and bake, uncovered, for 20 to 25 minutes or until bubbling and lightly browned

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Pasta

Rate It

Your rating: None
4.00278
Average: 4 (18 votes)