Broccoli and Cheese Stuffed Shells |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot. Ingredients:
1 (15 ounce) container ricotta cheese |
1 (10 ounce) package frozen chopped broccoli, thawed and well drained |
1 cup shredded mozzarella cheese |
1/3 cup grated parmesan cheese |
1/4 teaspoon ground black pepper |
18 jumbo shell-shaped pasta, cooked and drained |
1 (25.75 ounce) jar prego® chunky garden combination italian sauce |
Directions:
1. Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
2. Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
3. Bake at 400 degrees F for 25 minutes or until hot.
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