Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pasta | 1 cup cooked (140g) | 220 |
| Cream Cheese | 1 oz (28g) | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Soup | not in our table | 0 |
| Stuffing | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ to ¾ lb ground beef
- 4 – 6 oz cream cheese
- 1 can cream of mushroom soup, undiluted
- ¾ to 1 cup cooked, chopped broccoli
- Italian seasoning
- minced garlic or garlic powder
- minced onion
- 1 pkg. large stuffing size shell pasta
- 1 large jar Prego, Ragu, or Goya spaghetti sauce
Directions
Preheat shells according to package directions. This recipe will stuff a little more than half the package.
Drain and cover with cold water to stop cooking and prevent sticking.
Brown meat with amount of spices to suit your taste.
Drain liquid.
Add cream cheese, broccoli and soup.
If you like, you can add chopped fresh mushrooms for a bit more flavor.
Cook and stir occasionally until cream cheese is thoroughly melted.
Lightly grease or spray a large casserole dish.
Gently fill each cooked shell with stuffing mixture and place open side up in casserole with edges just touching.
Pour spaghetti sauce over the shells.
If desired, cover with shredded mozzarella cheese or a mixture of 2 parts shredded mozzarella and 1 part shredded provolone cheese.
Bake in a 325°F oven about 30 – 45 minutes or until heated through and cheeses are melted.