Charlene's Recipe

Stuffed shells with broccoli

Category: snacks

Serves 6

24 jumbo shells, uncooked
1 (10 oz) pkg frozen chopped broccoli, thawed
1 cup part skim ricotta cheese
1/2 cup shredded Swiss cheese
1 Tbsp 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 pkg 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 a 13x9x2-inch baking pan, breaking up tomatoes with a fork. Spoon 1 round Tbsp 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. Bale at 375 F for about 25 minutes until heated through and serve.