Broccoli & Cheese Stuffed Shells
From:Campbell's Kitchen
Prep: 25 minutes
Bake: 25 minutes
Serves:6
Ingredients:
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese (about 4 ounces)
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
Directions:
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400°F. for 25 minutes or until it's hot and bubbling.
Tip: To save time: Thaw the broccoli in the microwave on HIGH for 4 minutes.