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
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.
WOW! That looks so good!!
This pasta looks sensational. I’m always on the lookout for great ways to use pasta and this recipe looks like a winner!
How do you usually cook the broccoli before?
You can steam it (in the microwave) or boil it until tender.
Looks delicious! What Alfredo sauce do you use?
Hi Jesica! When I don’t make my own, I always grab Bertolli brand – I love it!
Newman’s Own alfredo sauce is very good, especially the one with garlic.
Not fair. You get a 30-minute total time by cooking broccoli and pasta ahead of time.
Not fair?
Yes. Not fair. You get the 15-minute cooking time (and thus the 30-minute total time) by arbitrarily eliminating the cooking of the broccoli and the pasta from the cooking time of this recipe. This saying it is a 30-minute recipe when it isn’t.
From dictionary.com
not fair; not conforming to approved standards, as of justice, honesty, or ethics.
So I stand by my comment. Arbitrarily eliminating half the cooking time (pasta and broccoli) and listing this recipe 15 minutes for cooking time is Not honest. Not ethical. Not fair.
I’m pretty sure she didn’t put that to be mean. It did say 15 min prep time once the broccoli was cooked.. and depending on how you decide to cook the broccoli it only adds a couple minutes.
I didn’t say it was to be mean, but it was less than true.
Because it’s not just the broccoli, but also the pasta. If it takes 10 minutes for the water to boil, and 10 minutes to cook the pasta, then this 30-minute meal takes 50 minutes.
If we eliminate most of the cooking time from other recipes, wouldn’t a lot more recipes be “30 minutes or less”? It should be the same rules for all recipes. and I just think that if you say the 30 minutes includes cooking time, it should include the cooking time.
BOOOOOOO. Did you make it? Was it good? Or did you run out of time before your rotten kids got home because you spent too much time arguing about prep time.