Broccoli & Cheese Stuffed Shells

Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.

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.

Ingredients

1 container (15 ounces) ricotta cheese
1 package (10 ounces) chopped frozen broccoli cuts, thawed and well drained
1 cup shredded mozzarella cheese (about 4 ounces)
0.333 cup grated Parmesan cheese
0.25 teaspoon ground black pepper
18 cooked jumbo shell shaped pasta, drained
1 jar (23 3/4 ounces) Prego® Chunky Garden Combination Italian Sauce

Turkey Fajita Wraps

Slow cooking is the key to the moist and ...

Pesto Provolone Grilled Cheese

Pesto and provolone give this grilled chee...

Moroccan Chickpea & Couscous Soup

The combination of couscous, chickpeas, an...

Asparagus with Citrus Dressing

Tender-crisp asparagus doesn't need a lot ...