Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.
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.
1 container (15 ounces) ricotta cheese1 package (10 ounces) chopped frozen broccoli cuts, thawed and well drained1 cup shredded mozzarella cheese (about 4 ounces)0.333 cup grated Parmesan cheese0.25 teaspoon ground black pepper18 cooked jumbo shell shaped pasta, drained1 jar (23 3/4 ounces) Prego® Chunky Garden Combination Italian Sauce
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