Broccoli & Cheese Stuffed Shells

Broccoli makes these baked pasta shells uniquely different, but it's the
classic combination of Prego® sauce and plenty of Italian cheese that
makes them comforting and satisfying.

Broccoli & Cheese Stuffed Shells
from Campbell's Kitchen

Prep Time: 25 min.
Bake Time: 25 min.

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

1. 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.

2. 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.

3. 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.
Makes: 6 servings (3 shells each).

Kitchen Clip
                              Be sure not to overcook the pasta shells or they may tear as
you try to stuff them. They'll continue to cook in the sauce during baking.
Received on Wed Dec 15 14:20:45 2010