| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 24 | Jumbo Shells, uncooked | |
| 1 | Frozen chopped broccoli, 10 | |
| oz. thawed | ||
| 1 | c | Part-skim ricotta cheese |
| 1/2 | c | Shredded Swiss cheese |
| 1 | T | Shredded onion |
| 2 | Crushed tomatoes, 14 1/2 | |
| oz. | ||
| 1/2 | t | Dried basil |
| 1/2 | t | 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 375° 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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Nutrition (calculated from recipe ingredients)
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Calories: 842
Calories From Fat: 344
Total Fat: 39.1g
Cholesterol: 137mg
Sodium: 1272.9mg
Potassium: 1203.3mg
Carbohydrates: 69.4g
Fiber: 5.9g
Sugar: 11.1g
Protein: 55.3g