Broccoli Alfredo Stuffed Shells

Chanie Nayman Chanie Nayman
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Here’s a mash-up of three different delicious classics. The result was exactly as I‘d imagined it!    A Food Fight, Round 3 Recipe.

1h 10m 6
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Gluten, Wheat, Egg

Directions

Make the Broccoli Stuffed Shells

  1. Preheat oven to 375 degrees Fahrenheit. Defrost broccoli on paper towels and wring out excess moisture. (Don’t skip this step or you’ll get a very watery pasta).

  2. Cook pasta in boiling salted water for three to four minutes. Drain.

  3. Combine cottage cheese, shredded mozzarella, eggs, heavy cream, broccoli, Parmesan, and spices. Stuff shells with the cheese mixture, and place in a 9- x 13-inch baking pan. Top with cheddar cheese.

  4. Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes.

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3 Comments

Chaya •

These are the best Broccoli Alfredo Stuffed Shells! I make them every year for Shavuos. I like to divide it into separate pans since it makes a lot. But the best part is that it freezes well and I can take it out for an easy supper.

Abi •

I made this once for shavuos and my husband still looks forward to it every year

Chaya •

Delicious! I loved everything about this recipe. It froze well too.