Broccoli Alfredo Stuffed Shells

 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 (like these Cinnamon Roll Stuffed Baked Apples for instance,) seriously though, 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

Creamy broccoli alfredo stuffed shells topped with melty parmesan cheese. An easy 30 minute family favorite meal for busy weeknights.

5 from 11 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

0 minutes minutes

Total Time: 30 minutes minutes

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

Course: Main Course

Cuisine: Italian

Author: Tiffany

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