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Stuffed Shells with Broccoli
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24
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Jumbo Shells, uncooked
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1
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10-oz. package frozen chopped broccoli, thawed
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1
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cup
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part-skim ricotta cheese
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1/2
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cup
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shredded Swiss cheese
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1
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Tbs
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shredded onion
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2
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14 1/2-oz. cans crushed tomatoes
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1/2
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tsp
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dried basil
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1/2
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tsp
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dried oregano
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Salt to taste
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Freshly ground black pepper to taste
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1
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Prepare pasta according to package directions; drain.
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2
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Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended.
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3
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Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around shells.
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4
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Cover pan with foil. Bake at 375°F for about 25 minutes until heated through, and serve.
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Servings: 6
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Nutrition Facts
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Serving size: 1/6 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.
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Amount Per Serving
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Calories
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268
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Calories From Fat (20%)
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54,41
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% Daily Value
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Total Fat 6g
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9%
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Cholesterol 0mg
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0%
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Sodium 107mg
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4%
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Total Carbohydrates 39g
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13%
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Protein 14g
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28%
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Recipe Type: Main Dish, Pasta, Vegetarian
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