Broccoli Stuffed Shells with Creamy Cheese Sauce


I have been thinking a lot about this recipe.  I made regular stuffed shells (with ricotta, etc.) a couple of weeks ago and had half a box left and I wanted to try something new.  I came across a few recipes, but none of them sounded that great.  So, after much research and trial and error (I made 3 different kinds), I give you Broccoli Stuffed Shells with Creamy Cheese Sauce:

Ingredients:

Shells:
  • 8 Jumbo Shells
  • 4 oz Cream Cheese, softened
  • 3/4 cup Grated Parmesan Cheese
  • 1/4t Salt 
  • 1/2t Pepper
  • 1 cup broccoli florets (cooked and chopped) 
Sauce:
  • 1 cup Cold Milk
  • 1T Corn Starch
  • 1/4t Salt
  • 1/8t Black Pepper
  • 1/2 cup Shredded Cheddar Cheese
  • 1/2 cup shredded mozzarella cheese
  • 3T grated Parmesan

Directions:
  1. Preheat oven 350 degrees.
  2. Cook shells al dente, according to package directions
  3. In a small sauce pan, heat milk, whisk in corn starch, salt, pepper, and cheeses. Continue to stir until cheese is melted and sauce thickens. 
  4. Combine cream cheese, 3/4 cup Parmesan, salt, pepper, and broccoli in a small bowl.
  5. Spray a medium, glass baking dish with non-stick cooking spray.  Spread about 1/4 cup of sauce on bottom of dish.
  6. Stuff shells with broccoli mixture and place open side up in dish.
  7. Cover shells with about 1/4 cup of sauce.  
  8. Cover with foil, bake for 30 minutes. If you like your shells a little crispy, uncover for the last 10 minutes. 
  9. Serve with remaining sauce.




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