INGREDIENTS:
- 24 Jumbo Shells, uncooked
1 (10-oz.) package frozen chopped broccoli, thawed
1 cup part skim
Ricotta cheese
1/2 cup Rice® Shreds, Mozzarella flavor
1 tablespoon shredded onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and freshly ground black pepper (to taste)
- 2
(14.5-oz.) cans crushed tomato
Aluminum foil wrap |
INSTRUCTIONS: Prepare pasta according to package directions; drain. Preheat oven to 375 degrees. Combine broccoli, Ricotta cheese, Veggie Shreds, onion, oregano, basil and salt and pepper to taste; blend well. Pour about 1 cup of the tomatoes over the bottom of a 9 x 13-inch baking pan, breaking up the tomatoes with a fork. Spoon 1 round tablespoon of the broccoli/cheese mixture into each shell and place in an even layer in the pan, open-side up. Pour remaining tomatoes over and around shells. Cover pan with aluminum foil wrap. Bake for about 25 minutes, until heated through; Serve. (Serves 8) |