Broccoli Cheese Stuffed Shells
Source of Recipe
modified from a recipe from Prego
List of Ingredients
1 container (15 oz) ricotta cheese
1 package (10 oz) frozen chopped broccoli, (2 cups), thawed and well drained
1 cup shredded mozzarella cheese, (4 oz)
1/3 cup grated parmesan cheese
1/4 tsp black pepper
1/2 tsp minced garlic (more or less to taste)
1 small onion, chopped
18 cooked jumbo pasta shells, about 8 oz uncooked
1 jar (27.75 oz) extra chunky garden pasta sauce
Recipe
Cook broccoli and then puree in a blender.
In medium bowl mix ricotta cheese, broccoli, 1/2 cup mozzarella cheese, parmesan cheese, onion, garlic and pepper. Spoon about 2 tbsp into each shell.
In 3 quart shallow baking dish spread 1 cup pasta sauce. Arrange stuffed shells in single layer in sauce. Pour remaining sauce over shells. Sprinkle with remaining mozzarella cheese.
Bake at 400 F for 25 minutes or until hot.
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