Ingredients
1 15oz container of ricotta cheese. I used low fat.
1 package 10 oz of frozen chopped broccoli, thawed and well drained
1 c shredded mozzarella cheese. (4 oz)
1/2 c grated Parmesean cheese
1/4 tsp black pepper
18 jumbo shells, cooked and drained
1 jar (24 oz) Prego Chunky garden combination Italian sauce
Directions
1. Stir the ricotta cheese, broccoli, and 1/2 c of mozzarella cheese, Parmesaen cheese, and black pepper in a medium sized bowl. Spoon about two tablespoons of the cheese mixture into each shell.
2. Spread 1 c of the Italian sauce in a 13x9 baking dish. Place the filled shells on sauce. Pour remaining sauce over the shells. Top with remaining cheese.
3. Bake 400 degrees for 25 minutes or until hot and bubbling.
Makes 6 servings.
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