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Source: America's Favorite Food Associations

Stuffed Shells with Broccoli
This simple dish is easy to prepare and delicious to eat.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
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24 jumbo pasta shells, uncooked
1 ten-ounce package frozen chopped broccoli, thawed
1 cup part skim ricotta cheese
1/2 cup Swiss cheese, shredded
1 tablespoon onion, shredded
2 fourteen-ounce cans tomato puree
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt, to taste
fresh 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 degrees for about 25 minutes until heated through, and serve.




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