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