Jefferson County Recipe of the Day: Vegetable & Three-Cheese Stuffed Shells

A great-tasting one dish meal!

Vegetable & Three-Cheese Stuffed Shells


16 jumbo shells
2 cups marinara sauce
1 – 10 oz pkg frozen leaf spinach, thawed
1/2 – 16 oz pkg frozen broccoli florets, thawed
1 – 15 oz container part-skim ricotta
1/2 cup Parmesan, grated
1 cup part-skim mozzarella, grated
1/2 tsp (each) Kosher salt and pepper


~Preheat oven to 400°.

~Cook the pasta according to package directions. Drain and rinse under cold water to cool.

~Spread the sauce onto the bottom of a large broiler-proof baking dish.

~Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, 1/2 cup of the mozzarella, and 1/2 tsp each salt and pepper. Spoon the mixture into the shells and place on top of the sauce.Sprinkle with the remaining 1/2 cup mozzarella.

~Bake until the shells are heated through, 10 to 12 minutes.

~Increase heat to broil. Broil the shells until the cheese begins to brown, (2 to 3 minutes).

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