Broccoli Alfredo Stuffed Shells
Creamy broccoli alfredo stuffed shells topped with melty parmesan cheese. An easy 30 minute family favorite meal for busy weeknights.
Servings:4 servings
Ingredients
- 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
Instructions
- 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.
Notes
Protein option: add shredded chicken to the broccoli and cheese mixture!
Nutrition
Calories: 519 kcal, Carbohydrates: 14 g, Protein: 21 g, Fat: 41 g, Saturated Fat: 21 g, Cholesterol: 155 mg, Sodium: 1735 mg, Potassium: 197 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 594 IU, Vitamin C: 41 mg, Calcium: 370 mg, Iron: 1 mg
