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Stuffed Jumbo Shells With Broccoli Recipe
|Jumbo whole wheat pasta shells||12 Ounce|
|Broccoli||1⁄2 Bunch (50 gm)|
|Low-fat cottage cheese||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Grated nutmeg||1 Dash|
|Tomato sauce||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 1870 Calories from Fat 236
% Daily Value*
Total Fat 28 g43.4%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 441 mg
Sodium 294.6 mg12.3%
Total Carbohydrates 325 g108.4%
Dietary Fiber 48.2 g192.8%
Sugars 51.5 g
Protein 122 g243%
Vitamin A 98.8% Vitamin C 232.3%
Calcium 57.8% Iron 80.3%
*Based on a 2000 Calorie diet
Add the shells and cook until al dente, about 10 to 12 minutes.
Do not overcook.
Drain the shells immediately, then rinse under cold water until cool.
Separate the shells carefully and set aside.
Peel the tough outer layer from the broccoli stems and steam the broccoli until crisp-tender, about 10 minutes.
Cut off the broccoli florets to a length of about two inches.
Mince the broccoli stems.
Place the minced broccoli stems in a large mixing bowl with the cottage cheese, eggs, basil, and nutmeg.
Mix together well.
Stuff the cooked shells with the cheese mixture.
Layer a few spoonfuls of tomato sauce in the bottom of two shallow 8 X 8-inch baking dishes.
Place the stuffed shells in the baking dishes along with the broccoli florets.
Top with the remaining tomato sauce.
Bake uncovered at 400° for 20 minutes.