Roasted Broccoli Stuffed Shells Recipe (2024)

I think roasting broccoli is the absolute best way to enjoy it. It was hard not to sneak bites straight from the pan before mixing them with the cheese for this Roasted Broccoli Stuffed Shells Recipe! Lately I’ve also been charring broccoli in a dry cast iron skillet, like in this recipe, which is also great if you like that charred crispy bite. Roasted or charred broccoli can be added to just about anything, grilled cheese, pasta, rice bowls, or even eggs.

As for the Stuffed Shells, they hold a special place in my heart. This time of year, two years ago, a dear friend brought us (parenting newbies) a big pan of stuffed shells. They were absolutely one of the most comforting meals we enjoyed during that season. I had never made stuffed shells before and they just seemed to hit the spot as we held our little bundle and ate together on that cool spring night years ago.

My friend’s stuffed shells were the classic style which is perfect without any change. Of course I love to put a little seasonal spin on things so for this recipe, I added plenty of crispy toasted broccoli to a mixture of three cheeses and a few seasonings.

The recipe is easy. Roast the broccoli, meanwhile mix the cheese and boil the pasta. Chop the broccoli, then fill the pasta with the cheese and broccoli. Layer the shells in-between marinara then bake until bubbly. Enjoy with extra marinara, and of course, wine and toasty bread. And if you have a tiny baby to hold, it will make this meal even more dreamy 🙂

Broccoli is almost out of season (though its available all year, it’s not always at its best!) so get this recipe in while broccoli is still at its tastiest. And if you’re looking for more early spring recipe ideas, we have plenty. See below for all of the #EatSeasonal recipes for this month. For the full list of seasonal produce, check out my seasonal produce guide or the seasonal recipe guide from Cookie and Kate.

Roasted Broccoli Stuffed Shells Recipe by Vintage Mixer

Tangy Quinoa Spring Salad Cups by Simple Bites

Curry Asparagus & Cauliflower Rice by Cookin’ Canuck

Strawberry Rhubarb Mousse with Meyer Lemon Whipped Cream by Climbing Grier Mountain

Healthy Key Lime Pie Smoothie by Bless This Mess

Roasted Asparagus with Caramelized Onions and Pine Nuts by Well Plated

Chicken and Rice Stew with Leeks and Mushrooms by Cafe Johnsonia

Asparagus with Chive Vinaigrette by Project Domestication

Rhubarb Vanilla Bean Scones by Completely Delicious

Quinoa and Pea Shoot Salad with Cauliflower, Asparagus and Strawberries by Floating Kitchen

Garlic Mushroom Salad with Arugula and Wild Rice by Mountain Mama Cooks