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Veggie Stuffed Shells

Veggie Stuffed Shells

Make eating veggies fun for your little ones!

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Veggie Stuffed Shells
Allergy Alert
This recipe contains one or more of the following common food allergens: dairy, nuts, soy, wheat, or eggs.
Healthy Pick
This recipe is a healthy choice for your preschooler. Prepare it together to familiarize your child with its good-for-you ingredients.
Lots for Kids to Do
This recipe has plenty of steps kids can do, like mixing, cutting with a plastic knife, measuring, and more.

Servings: 6

Prep Time: 15 min.

Cook Time: 35 min.


  • 1 bag (12 oz.) Birds Eye® Steamfresh® Broccoli Florets, cooked according to package directions
  • 2 cups tomato pasta sauce, divided
  • 2 cups part skim ricotta cheese
  • 2 cups shredded part skim mozzarella cheese
  • 2 tbsp. grated Parmesan cheese
  • 1 egg
  • 16 jumbo pasta shells, cooked according to package directions


  1. Step 1

    Preheat oven to 375°F. Spread 1 cup sauce in bottom of shallow casserole dish; set aside.

  2. Step 2

    Blend ricotta cheese, 1 cup mozzarella cheese, Parmesan and egg in bowl. Stir in prepared broccoli florets.

  3. Step 3

    Generously fill each shell with broccoli mixture and arrange in prepared pan. Drizzle with remaining sauce and sprinkle with remaining cheese. Cover and bake 35 minutes or until heated through.

Tip: Serve with your favorite cooked chicken nuggets.

Nurtition Facts

  • Calories: 490
  • Total Fat: 17g
  • Saturated Fat: 10g
  • Trans Fat: 0g
  • Cholesterol: 80mg
  • Sodium: 840mg
  • Total Carbs: 55g
  • Fiber: 4g
  • Sugar: 7g
  • Protein: 30g
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