broccooli and cheese stuffed shells

ngredients

Serves: Update

• 1 container (15 oz.) ricotta cheese
• 1 pkg. (10 oz.) frozen chopped broccoli , thawed and well drained
• 1 cup shredded mozzarella cheese (4 oz.)
• 1/3 cup grated Parmesan cheese
• 1/4 tsp. ground black pepper
• 18 jumbo shell-shaped pasta , cooked and drained
• 1 jar (1 lb. 9.75 oz.) Prego® Chunky Garden Combination Italian Sauce

Directions

1. Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.

2. Spread 1 cup of the pasta sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.

3. Bake at 400°F. for 25 minutes or until hot.

TIP: Time-Saving Tip: To thaw the broccoli, microwave on HIGH for 4 minutes.

Read more: http://www.kitchendaily.com/recipe/broccoli-and-cheese-stuffed-shells-77869/#ixzz17HDh1pZV