Broccoli & Cheese Stuffed Shells
container (15 ounces) ricotta cheese
package (10 ounces) frozen chopped broccoli, thawed and well drained
shredded mozzarella cheese (about 4 ounces)
ground black pepper
jumbo shell-shaped pasta, cooked and drained
jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
- 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.
- Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.
- Bake at 400°F. for 25 minutes or until it's hot and bubbling.