Stuffed Shells With Broccoli
- 6 oz. jumbo pasta shells (about 24 shells)
- 1 (10 oz.) pkg. frozen broccoli, thawed
- 1 c. part skim Ricotta cheese
- 1/2 c. shredded Swiss cheese
- 1 Tbsp. shredded onion
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- salt to taste
- freshly ground black pepper to taste
- 2 (14 oz.) cans crushed tomatoes, divided
- Preheat oven to 375u0b0. Prepare pasta according to package directions. Set aside. In bowl, mix broccoli, Ricotta, Swiss cheese, salt and pepper. Pour 1 cup tomatoes in 13 x 9 x 2-inches baking dish, breaking up tomatoes with fork. Put 1 tablespoon cheese mixture into each shell and place open side up in pan. Pour remaining tomatoes over shells. Cover with foil and bake until heated through, about 25 minutes.
jumbo pasta shells, frozen broccoli, ricotta cheese, swiss cheese, onion, basil, oregano, salt, freshly ground black pepper, tomatoes
Taken from www.cookbooks.com/Recipe-Details.aspx?id=40664 (may not work)