Broccoli Stuffed Shells

• 1 (15 oz.) container Ricotta cheese
• 1 (10 oz.) pkg. frozen chopped broccoli, thawed and well drained
• 1 c. shredded Mozzarella cheese (4 oz.)
• 1/3 c. grated Parmesan cheese
• 1/4 tsp. pepper
• 18 cooked jumbo pasta shells (about 8 oz. dry)
• 1 jar Garden Combination spaghetti sauce (3 c.)

1. In medium bowl, combine Ricotta cheese, broccoli, 1/2 cup Mozzarella cheese, Parmesan cheese and pepper.
2. Spoon about 2 tablespoons into each shell.
3. In 3 quart oblong baking dish, spread 1 cup spaghetti sauce.
4. Arrange stuffed shells in single layer in sauce.
5. Pour remaining 2 cups spaghetti sauce over shells.
6. Sprinkle with remaining Mozzarella cheese.
7. Bake at 400u0b0 for 25 minutes or until hot and bubbling.
8. If desired, garnish with fresh sage.

ricotta cheese, broccoli, mozzarella cheese, parmesan cheese, pepper, pasta shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983585 (may not work)