Top | Pasta

Stuffed Shells with Broccoli

(recipe, Deanna Dudney)

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  1. 24 Jumbo Shells, uncooked
  2. 1 10.0 -oz. package frozen chopped broccoli, thawed
  3. 1 cup part-skim ricotta cheese
  4. ½ cup shredded Swiss cheese
  5. 1 Tbsp. shredded onion
  6. 2 14.5 -oz. cans crushed tomatoes
  7. ½ tsp. dried basil
  8. ½ tsp. dried oregano
  9. Salt and freshly ground black pepper to taste


  1. 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 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. Cover pan with foil. Bake at 375-o F for about 25 minutes until heated through, and serve.