| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 24 | Jumbo Shells; uncooked | |
| 1 | pk | Frozen chopped broccoli; (10 oz.) thawed |
| 1 | c | Part-skim ricotta cheese |
| 1/2 | c | Shredded Swiss cheese |
| 1 | tb | Shredded onion |
| 2 | cn | Crushed tomatoes; (14 1/2 oz.) |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| Salt and freshly ground black pepper to taste |
INSTRUCTIONS
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 375º F for about 25 minutes until heated through, and serve. Each serving provides: 268 Calories; 14.3 g Protein; 39.8 g Carbohydrates; 6.6 Stuffed Shells Marinara Fat; 20.9 mg Cholesterol; 107 mg Sodium. Calories from Fat: 22% Serves 6 Posted to recipelu-digest Volume 01 Number 451 by "Bunny" <layla696@ix.netcom.com> on Jan 4, 1998
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