Stuffed Broccoli Cheese Shells15 ounce container ricotta cheese 10 ounces frozen broccoli, chopped 1 cup shredded mozzarella cheese, 4 ounces 1/3 cup Parmesan cheese 1/4 tsp. black pepper 8 ounces uncooked pasta shells, approximately 18 27-28 ounce jar chunky garden variety pasta sauce In medium bowl mix ricotta cheese, broccoli, and 1/2 cup mozzarella cheese, Parmesan cheese and pepper. Spoon about 2 tablespoon into each shell. In 3-quart baking dish spread 1 cup pasta sauce. Arrange stuffed shells in single layer in sauce. Pour remaining sauce over shells. Sprinkle with remaining mozzarella cheese. Bake 400° for 25 minutes or until hot. Makes six servings. |
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