Broccoli & Cheese Stuffed Shells

Why don't we make stuffed shells more often? This recipe shows you how
easy they can be - one bite shows you how delicious they are!

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.

Kitchen Clip
                              When cooking the pasta shells, take care not to overcook them
or they could tear during stuffing. Drain them when they've still got a
tiny bit of "bite" left to them.
Received on Wed May 19 18:49:21 2010