Stuffed Shells With Broccoli
10 ingredients
1 steps
Ingredients
- 6 oz. jumbo pasta shells (about 24 shells)
- 1 (10 oz.) pkg. frozen broccoli, thawed
- 1 c. part skim Ricotta cheese
- 1/2 c. shredded Swiss cheese
- 1 Tbsp. shredded onion
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- salt to taste
- freshly ground black pepper to taste
- 2 (14 oz.) cans crushed tomatoes, divided
Directions
-
1Preheat oven to 375°. Prepare pasta according to package directions. Set aside. In bowl, mix broccoli, Ricotta, Swiss cheese, salt and pepper. Pour 1 cup tomatoes in 13 x 9 x 2-inches baking dish, breaking up tomatoes with fork. Put 1 tablespoon cheese mixture into each shell and place open side up in pan. Pour remaining tomatoes over shells. Cover with foil and bake until heated through, about 25 minutes.
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