Stuffed Broccoli Cheese Shells

15 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.

Recipes: Back to Main Dishes | Back to Main Menu

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