STUFFED SHELLS WITH BROCCOLI

STUFFED SHELLS WITH BROCCOLI

Ingredients for 6 Servings

10 3/4 Jumbo Shells, uncooked
10 oz Package frozen chopped broccoli, thawed
1 cup Part-skim ricotta cheese
1/2 cup Shredded Swiss cheese
1 tbsp Shredded onion
14 1/2 oz Cans crushed tomatoes
1/2 tsp Dried basil
1/2 tsp Dried oregano
Salt and freshly ground black pepper to taste

Procedure:

1. Prepare pasta according to package directions; drain.
2. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil,
   salt and pepper.
3. Stir together until well blended.
4. Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan,
   breaking up tomatoes with a fork.
5. Spoon 1 round tablespoon of cheese mixture into each shell and place
   open-side up in an even layer in the pan.
6. Pour remaining tomatoes over and around shells.
7. Cover pan with foil.
8. Bake at 375-o F for about 25 minutes until heated through, and serve.
9. Each Serving Provides:
10. 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%

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