Stuffed Shells With Broccoli

Adapted from National Pasta Association

  • 24 pcs jumbo pasta shells, cooked and drained
  • 10 ozs frozen chopped broccoli, thawed
  • 8 ozs fat-free cottage cheese
  • 4 ozs reduced fat Swiss cheese, shredded
  • 1/2 cup onions, chopped
  • 29 ozs canned crushed tomatoes, undrained
  • 1/2 tsp salt
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/8 tsp black pepper
  • 2 ozs reduced fat Swiss cheese, shredded
Stuffed Shells With Broccoli
Preheat oven to 375. In a small bowl, combine broccoli, cottage cheese, four ounces Swiss cheese, onions, salt, basil, oregano, and black pepper. Mix well; set aside. Pour one cup canned tomatoes over bottom of a 13"x9" pan. Spoon one round tablespoon broccoli mixture into each cooked pasta shell and place open-side up in an even layer into pan. Pour remaining tomatoes over and around shells. Sprinkle top evenly with remaining cheese. Cover and bake for 25 minutes, or until heated through.
Print (No Image)
Posted: 1/20/2011
Pasta, Rice, & Grains
Rated by 1 users (5.00)
WW Points* : 6.58
6 servings
Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 340
Calories from Fat 59 (17%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 20g 7%
Sodium 766mg 32%
Potassium 0.6mg 0%
Total Carbohydrate48g 16%
Dietary Fiber 6g 24%
Sugars 14g
Protein 21g 24%
* 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.