Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Jumbo Shells, uncooked
10 oz Frozen chopped broccoli
-- thawed
1 c Part-skim ricotta cheese
1/2 c Shredded Swiss cheese
1 tb Shredded onion
29 oz Canned crushed tomatoes
1/2 ts Dried basil
1/2 ts Dried oregano
Salt
Freshly ground black pepper

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 F for about 25 minutes until heated through, and serve.

Each serving provides: 268 Calories; 14.3 g Protein; 39.8 g
Carbohydrates; 6.6 g Fat; 20.9 mg Cholesterol; 107 mg Sodium.
Calories from Fat: 22%

Browse by categories