Cheesy Veggie-Stuffed Shells

Boil the Broccoli & Pasta 

1. Bring a large pot filled with salted water to a boil over high heat. Fill a large bowl with ice water and keep aside.  
2. Add the broccoli to the boiling water and cook for 5 minutes, or until just tender. 
3. Transfer the broccoli to the ice bath to cool down. Drain off the water, then transfer the broccoli into a food processor. 
4. Bring the water in the pot back to a boil. Add the pasta shells and cook until pliable but still al dente. Drain shells and toss with olive oil to prevent sticking. 

Make the Filling 

1. Add the ricotta, basil, Parmesan cheese, pine nuts, garlic, lemon zest, salt, pepper, and red pepper flakes to the food processor. Pulse until finely chopped and incorporated.  
2. Taste and adjust seasoning, then pulse in the egg.  

Assemble & Bake 

1. Spread ½ cup of marinara sauce across the bottom of an 8-inch baking pan. Stuff each shell with a heaping spoonful of the filling, then place the stuffed shells in the pan. Spoon the remaining sauce over the top of the shells, then top with mozzarella. Cover the pan tightly with foil.  
2. Place the crisper plate into the air fryer basket, then placet he baking pan onto the crisper plate. 
3. Select the Bake function, adjust temperature to 350°F and time to 30 minutes, then tap Start/Pause.  
4. Remove the foil gently from the pan. 
5. Select the Broil function, adjust time to 4 minutes, then tap Start/Pause. 
6. Remove shells when the cheese is melted and golden brown. Garnish with fresh basil, then serve.