Stuffed Shells With Broccoli
From cherylannxo 15 years ago
- 25 minutes to make
- Serves 6
this recipe is good for when your not in the mood for meat. If there are leftovers, tastes better the next day. Serve with Caesar Salad and garlic bread. Enjoy!
Ingredients
- 24 Jumbo Shells, uncooked shopping list
- 1 10 oz. package frozen chopped broccoli, thawed shopping list
- 1 cup ricotta cheese shopping list
- 1/2 cupshredded swiss cheese shopping list
- 2 Tbsp. shredded onion shopping list
- 2 14 1/2 oz. can Italian-style diced tomatoes shopping list
- 1/2 tsp. dried basil shopping list
- 1/2 tsp. dried oregano shopping list
- salt, to taste shopping list
- pepper, to taste shopping list
- 1 1/2 cups Mozzarella chese shopping list
How to make it
- Prepare pasta according to package directions; drain
- Combine broccoli, ricotta cheese, Swiss cheese, onion, basil, oregano, salt and pepper.
- Pour about 1 cup tomatoes over bottom of a 13x9" 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 remaining tomatoes over and around the shells. Sprinkle Mozzarella cheese over top.
- Cover pan with foil. Bake at 375* for about 25 minutes until heated through and cheese is melted.
- Serve with Caesar salad and garlic bread.
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