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
- 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. Makes 6 servings.
This would be great served with some garlic bread. I was also just thinking how good this would be with frozen chopped spinach instead of broccoli. Yummy too!
2 comments:
oh man.... that looks so great! I was craving garlic bread today too so this meal just looks amazing!
That looks really good Britt! I will look for large shell pasta here--I might have to try it with broccoli and garlic bread. How many shells per serving?
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