| 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
A Message from our Provider:
“God: the most lovable person in the universe”