Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, broccoli and cheddar stuffed jumbo shells. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Jumbo Shells With Broccoli is heavenly. The rest you will have to experiment for yourselves! Drain the shells immediately, then rinse under cold water until cool.

Broccoli and Cheddar Stuffed Jumbo Shells is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Broccoli and Cheddar Stuffed Jumbo Shells is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have broccoli and cheddar stuffed jumbo shells using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Broccoli and Cheddar Stuffed Jumbo Shells:

1. Prepare 1 quart broccoli and cheddar soup, chose one with lots of
2. Make ready Broccoli pieces, sore bought or best hommade
3. Make ready About 10 to 15 jumbo pasta shells, cooked
4. Get Salt, pepper and fresh grated Romano cheese for seasoning
5. Take 4 ounces provolone cheese, sliced
6. Take as needed redpepper flakes
7. Make ready 1 cup cooked crispy bacon or cooked crispy
8. Prepare Pepperoni, crumbled

Stuff shells and arrange in dish. Pour over remaining sauce, top with monterey jack and sprinkle with paprika. These Chicken Alfredo Stuffed Shells are perfect. Jumbo pasta shells stuffed with chicken and cheese, and baked in tomato sauce.

Instructions to make Broccoli and Cheddar Stuffed Jumbo Shells:

1. Preheat the broiler and line a shallow oven safe dish with buttered foil
2. Season shells with salt, pepper and Romano cheese
3. Fill shells with broccoli cheddar soup
4. Top with provalone cheese and a few red pepper flakes
5. Broil until cheese is melted and shells are hot
6. Add crumbled bacon or pepperoni and serve hot

Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt. Fill each jumbo shell carefully with white cheddar macaroni and place each side by side in dish. Sprinkle evenly on tops of shells.

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