Stuffed Shells with Broccoli

Stuffed Shells with Broccoli 24 Jumbo Shells, uncooked 1 10-oz. package frozen chopped broccoli, thawed 1 cup part-skim ricotta cheese 1/2 cup shredded Swiss cheese 1 Tbs shredded onion 2 14 1/2-oz. cans crushed tomatoes 1/2 tsp dried basil 1/2 tsp dried oregano Salt to taste Freshly ground black pepper to taste 1. Prepare pasta according to package directions; drain. 2. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano,basil, salt and pepper. Stir together until well blended. 3. Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch bakingpan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an evenlayer in the pan. Pour remaining tomatoes over and around shells. 4. Cover pan with foil. Bake at 375°F for about 25 minutes untilheated through, and serve. Servings: 6 Nutrition Facts: Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author. Amount Per Serving Calories - 268.00 % Daily Value Total Fat 6.00g - 9% Cholesterol 0.00mg - 0% Sodium 107.00mg - 4% Carbohydrates 39.00g - 13% Net Carbohydrates 39.00g Protein 14.00g - 28% Recipe Type Main Dish, Pasta, Vegetarian Recipe Source: National Pasta Association And The Daily Dish - Sign Up Here: Secret Free Recipes More great recipes just like this one are available in the "America's Most Wanted Recipes" cookbook. on sale now - CookBook