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Dairy
Easy
1 Hour, 10 Minutes
Diets 
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.
1 (24-ounce) bag Beleaf Frozen Broccoli, coarsely chopped
1-pound (450-gram) box Gefen Jumbo Shells
16 ounces (450 grams) cottage cheese
3/4 cup Haolam shredded mozzarella cheese
2 eggs
3/4 cup heavy cream
1/4 cup Parmesan cheese
1 teaspoon salt
1 teaspoon garlic powder
pinch of black pepper
1 cup Haolam shredded cheddar cheese
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).
Cook pasta in boiling salted water for three to four minutes. Drain.
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.
Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes.
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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.
I made this once for shavuos and my husband still looks forward to it every year
Delicious! I loved everything about this recipe. It froze well too.