Broccoli Stuffed Shells

Adapted from

  • 10 ozs frozen chopped broccoli, thawed
  • 1/2 cup onions, chopped
  • 7 ozs fat-free cottage cheese
  • 1 whole egg
  • 4 ozs cheddar and monterey jack cheese, shredded
  • 28 ozs canned crushed tomatoes, undrained
  • 1 ozs ranch salad dressing mix, dry
  • 20 pcs jumbo pasta shells, cooked and drained
  • 4 ozs cheddar and monterey jack cheese, shredded
Broccoli Stuffed Shells
Preheat oven to 350. Prepare a 9"x13" pan with cooking spray; set aside. In a large saucepan, cook broccoli and onions until tender. Remove from heat. Add cottage cheese, egg, and four ounces shredded cheese. Mix well. Stuff each shell with one tablespoon of filling. Place seam-side down into prepared pan; set aside. In a mixing bowl, combine crushed tomatoes and ranch dressing mix. Mix well and pour evenly over top shells. Sprinkle cheese over top Bake, covered, for 30 minutes, or until hot and bubbly.
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Posted: 7/25/2019
Pasta, Rice, & Grains
Rated by 0 users (0.00)
WW Points* : 4.57
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 235
Calories from Fat 73 (31%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 20%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 39g 13%
Sodium 628mg 26%
Potassium 7mg 2%
Total Carbohydrate27g 9%
Dietary Fiber 4g 16%
Sugars 7g
Protein 13g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.