Broccoli And Cheese Stuffed Shells - cooking recipe
Ingredients
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1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese, divided
1/3 cup grated parmesan cheese
1/4 teaspoon pepper
18 cooked jumbo pasta shells
1 (27 ounce) jar chunky garden combination pasta sauce, divided
Preparation
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Combine ricotta cheese, broccoli, 1/2 cup mozzarella cheese, Parmesan cheese and pepper.
Spread 1 cup pasta sauce in 3-qt. shallow baking dish.
Spoon about 2 rbsp. cheese mixture into each shell.
Place shells on sauce.
Pour remaining sauce over shells.
Sprinkle with remaining mozzarella cheese.
Bake at 400 degrees for 25 minutes or until hot.
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