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BROCCOLI AND CHEESE STUFFED SHELLS

List of Ingredients

BROCCOLI AND CHEESE STUFFED SHELLS

6 servings

Half of 12-ounce box jumbo pasta shells(about 20 shells
1 container (15 ounces) ricotta cheese
1/2cup grated parmesan cheese
1cup shred mozzarella cheese
1 package (10 ounce) frozen chopped broccoli, thawed and gently squeezed dry
3 Tbsp chopped fresh basil
1/2Tsp salt
1/8 Tsp pepper
3cups basic tomato sauce




Recipe

1. Cook shells following package directions. Drain; let cool
2. Heat oven to 350. Combine ricotta cheese, parmesan cheese, ½ cup shred mozzarella cheese, broccoli, basil, salt and pepper in medium size bowl
3. Spoon ½ cup red sauce evenly over bottom of 12=8-in glass baking dish. Spoon remaining sauce over stuffed shells. Sprinkle with remaining mozzarella. Cover dish
4. Bake in 350 oven 30 min. uncover; bake 30min. serve with salad and garlic bread.


Recipe can be prepared ahead up through step 3. Cover tightly and freeze for up to 1 month. To serve, thaw in refrigerator for 24 hours.
Proceed with step 4