Creamy Broccoli Alfredo Stuffed Shells topped with melty parmesan cheese. An easy 30 minute family favorite meal for busy weeknights.
I don’t know why, I’m just in a stuffing mood lately. Not turkey stuffing, although Thanksgiving is sneaking up on us pretty quick here. Gahhhh don’t talk about that, back to the non-holiday stuffing. I’ve been stuffing apples like a mad woman lately, no really, I may have a slight addiction. Thank heaven we’ve moved on to pasta right?
I love the flavors of alfredo pasta and if you haven’t tried it with broccoli, you need to, it’s amazing. A little extra flavor, a little texture, not to mention the extra health benefits… just sayin.
I’ve decided I really like this whole inside-out pasta idea. It’s a fun way to switch things up with traditional pasta flavors. This particular recipe is technically vegetarian, but feel free to throw some shredded chicken in the mix for an all-around family favorite dish!
Broccoli Alfredo Stuffed Shells
- 20 pasta shells - cooked al dente (til just tender), according to package's instructions
- 3 cups alfredo sauce
- 2 cups cooked broccoli florets
- ½ cup mozzarella cheese
- 1 cup shredded parmesan cheese - divided
- optional: parsley
- Preheat oven to 350. Spray a casserole dish with cooking spray. Spread 1 cup of alfredo sauce in the bottom of the dish.
- In a large bowl combine remaining alfredo sauce, broccoli, mozzarella cheese, and 1/2 cup parmesan cheese. Stir until combined.
- Spoon broccoli mixture into pasta shells. Place side by side in baking dish (it's okay if they're touching). Sprinkle remaining cheese over shells.
- Bake for 15-20 minutes until heated through and cheese is melted. Sprinkle with chopped parsley if desired and serve.
i dont know if anybody has said this yet but alfredo sauce is NOT vegetarian. It is made from parmesan cheese which is made from rennet. In case anybody asks rennet is made from calf stomach lining.
Easy and delicious!! My whole family loved this!!
So happy to hear that! Thanks, Brooke!