Recipe - Stuffed Shells With Broccoli

24 Jumbo Shells; uncooked
1 pack Frozen chopped broccoli; (10
oz.) thawed
1 cup Partskim ricotta cheese
One half cup Shredded Swiss cheese
1 tablespoon Shredded onion
2 cn Crushed tomatoes; (14 1/2
oz.)
One half teaspoon Dried basil
One half teaspoon Dried oregano
Salt and freshly ground
black pepper to taste

Prepare pasta according to package directions; drain. Combine broccoli,
ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir
together until well blended. Pour about 1 cup tomatoes over bottom of 13 x
9 x 2inch baking pan, breaking up tomatoes with a fork. Spoon 1 round
tablespoon of cheese mixture into each shell and place openside up in an
even layer in the pan. Pour remaining tomatoes over and around shells.
Cover pan with foil. Bake at 375º F for about 25 minutes until heated
through, and serve. Each serving provides: 268 Calories; 14.3 g Protein;
39.8 g Carbohydrates;
6.6 Stuffed Shells Marinara Fat; 20.9 mg Cholesterol; 107 mg Sodium.
Calories from Fat: 22%

Serves 6
Posted to recipeludigest Volume 01 Number 451 by "Bunny"
layla696@ix.netcom.com on Jan 4, 1998