Broccoli and Cheese Stuffed Shells

By learen

Ingredients

• 15 oz ricotta cheese
• 10 oz frozen chopped broccoli, thawed and well drained
• 4 oz shredded mozzarella cheese
• 1/3 c grated Parmesan cheese
• 1/4 t pepper
• 18 jumbo shell shaped pasta, cooked and drained
• 24 oz Prego Chunky Garden Combination Italian sauce

Preparation

Step 1

Stir the ricotta cheese, broccoli, 1/2 mozzarella cheese, Parmesan cheese and pepper in a med bowl. Spoon about 2 T of the cheese mixture into each shell.
Spread 1 c of the sauce in a 13x9 pan. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 for 25 min or until hot and bubbly.