Stuffed shells with broccoli
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Jumbo Shells, uncooked | |
| 10 | ounces | Frozen chopped broccoli thawed |
| 1 | cup | Part-skim ricotta cheese |
| ½ | cup | Shredded Swiss cheese |
| 1 | tablespoon | Shredded onion |
| 29 | ounces | Canned crushed tomatoes |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried oregano |
| Salt | ||
| Freshly ground black pepper | ||
Directions
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; 39⅘ g Carbohydrates; 6⅗ g Fat; 20.9 mg Cholesterol; 107 mg Sodium.
Calories from Fat: 22%
Copyright National Pasta Association () (Reprinted with permission)
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