Stuffed Shells with Broccoli
| Stuffed Shells with Broccoli |
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| 24 |
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Jumbo Shells, uncooked |
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| 1 |
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10-oz. package frozen chopped broccoli, thawed |
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| 1 cup |
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part-skim ricotta cheese |
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| 1/2 cup |
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shredded Swiss cheese |
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| 1 Tbs |
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shredded onion |
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| 2 |
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14 1/2-oz. cans crushed tomatoes |
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| 1/2 tsp |
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dried basil |
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| 1/2 tsp |
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dried oregano |
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Salt to taste |
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Freshly ground black pepper to taste |
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| 1 |
Prepare pasta according to package directions; drain. |
| 2 |
Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended. |
| 3 |
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. |
| 4 |
Cover pan with foil. Bake at 375°F for about 25 minutes until heated through, and serve. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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268.00 |
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| Calories From Fat (20%) |
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54.41 |
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% Daily Value |
| Total Fat 6.00g |
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9% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 107.00mg |
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4% |
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| Carbohydrates 39.00g |
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13% |
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| Net Carbohydrates 39.00g |
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| Protein 14.00g |
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28% |
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| Recipe Type |
| Main Dish, Pasta, Vegetarian |
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| Recipe Source |
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Source: National Pasta Association
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