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.
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