Stuffed Shells With Broccoli

Recipe Ingredients

24		Shell pasta - jumbo
10 oz	284g	Frozen chopped broccoli - thawed
1 cup	146g / 5.1oz	Part-skim ricotta cheese
1/2 cup	73g / 2.6oz	Shredded swiss cheese
1 tablespoon	15ml	Onion - shredded
28 oz	795g	Crushed tomatoes
1/2 teaspoon	2.5ml	Dried basil
1/2 teaspoon	2.5ml	Dried oregano
		Salt and freshly ground black pepper - to taste

Recipe Instructions

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

Source:
National Pasta Association

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.