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Rice and Pasta - Broccoli-Cheese Stuffed Shells



INGREDIENTS
  • 1 (10-ounce) package frozen chopped broccoli, thawed
  • 4 ounces shredded Mozzarella cheese, divided
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 18 jumbo pasta shells, cooked and drained
  • 1 jar prepared garden combination Italian sauce

INSTRUCTIONS
Stir Ricotta cheese, broccoli, 2 ounces Mozzarella cheese, Parmesan cheese, and black pepper in a medium bowl. Spoon 2 tablespoons of the mixture into each pasta shell. Spread 1 cup sauce in a 13-x-9-x-2-inch shallow baking dish. Place filled shells on the sauce. Pour remaining sauce over shells. Sprinkle with remaining Mozzarella cheese. Bake at 400ยบ for 25 minutes or until hot.
Yield: Six servings.
Tip: To thaw the broccoli, microwave on high for four minutes.
 
 
 
 
Submitted By: Earleen Stark
Dickson
Dickson Farmers Co-op
Number of Servings: 0
 
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