broccoli cheese-stuffed pasta shells

By momofsixplus1

Ingredients

• 24 jumbo shells(6 ounce)
• 1 package (10 ounce) frozen chopped broccoli, thawed
• 1 cup ricotta cheese
• 1/2 cup shredded swiss cheese
• 1 tablespoon shredded onion
• 3 cups canned stewed tomatoes
• 1 tsp crushed dried oregano
• 1 tsp crushed dried basil
• salt and pepper to taste

Preparation

Step 1

prepare pasta shells according to package directions, drain. combine broccoli, ricotta cheese, swiss cheese, onion, oregano, basil, salt and pepper. stir together until well blended. pour about a 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 am even layer in the pan. pour remaining tomatoes over and around shells. cover pan with foil.

bake at 375 degrees for about 25 minutes until heated through.

makes 6 servings