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This recipe makes a large number of stuffed shells. Simply place uncooked shells in freezer bags for up to six months. No need to thaw before following baking directions below.


Preparation Time: 30 Minutes    Serving Size: 20 to 24 stuffed jumbo shells

  • 10 ounces frozen broccoli spears
  • 3 cups ricotta cheese
  • 2 eggs
  • 1 teaspoon salt
  • 2/3 cup Parmigiano-Reggiano, grated
  • 1 box jumbo shells, cooked

Steam broccoli until just done; drain well and towel dry to remove as much moisture as possible. Chop fine. Mix all ingredients in large mixing bowl. Completely fill each precooked jumbo shell with the cheese mixture, usually 1 to 2 tablespoons. Place 2 to 3 shells per person in a baking dish and cover with your favorite pasta sauce. If desired, sprinkle additional Parmigiano-Reggiano cheese to cover the top. Cover baking dish and bake at 350 for thirty minutes, or until sauce is bubbling, about 20 minutes. Remove cover at this time bake 5 to 10 minutes more.

Note:
Mixture may also be used for Ravioli.


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