Wednesday's Menu

Broccoli Ricotta and Mozzarella Stuffed Shells

Ingredients:

24 jumbo Shells, uncooked
1 10-oz. package frozen chopped broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
2 14 1/2-oz. cans crushed tomatoes



Directions:

1. Prepare pasta according to package directions; drain.

2. Combine broccoli, ricotta cheese, mozzarella cheese, oregano, basil, salt and pepper.

3. Stir together until well blended. Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork.

4. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan.

5. Pour remaining tomatoes over and around shells. Cover pan with foil.

6. Bake at 375 deg F for about 25 minutes until heated through, and serve.