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24 Jumbo Shells, uncooked
1 10-oz. package frozen chopped broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded Swiss cheese
1 Tbs shredded onion
2 14 1/2-oz. cans crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
Salt to taste
Freshly ground black pepper to taste
Prepare pasta according to package directions; drain.
Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended.
Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around shells.
Cover pan with foil. Bake at 375°F for about 25 minutes until heated through, and serve.
Servings: 6
1 10-oz. package frozen chopped broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded Swiss cheese
1 Tbs shredded onion
2 14 1/2-oz. cans crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
Salt to taste
Freshly ground black pepper to taste
Prepare pasta according to package directions; drain.
Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended.
Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around shells.
Cover pan with foil. Bake at 375°F for about 25 minutes until heated through, and serve.
Servings: 6
