Name: Broccoli Ricotta Mozzarella Stuffed Shells
Ingredients: 24 jumbo shells, uncooked; 1 10-oz. package frozen chopped broccoli, thawed; 1 cup part-skim ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; salt and freshly ground black pepper to taste; 1 (28 ounce) jar Italian pasta sauce

Ingredients

Units Scale

24 jumbo shells, uncooked
1 10–oz. package frozen chopped broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste
1 (28 ounce) jar Italian pasta sauce

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Instructions

Prepare pasta according to package directions; drain.
Combine broccoli, ricotta cheese, mozzarella cheese, oregano, basil, salt and pepper.
Stir together until well blended. Pour about 1 cup of pasta sauce over bottom of 13 x 9 x 2-inch baking pan.
Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan.
Pour the remaining pasta sauce over and around shells. Cover pan with foil.
Bake at 375 degrees F for about 25 minutes until heated through, and serve.