Meatless Mondays
A wonderful news item this morning brightened our day.
Today, winter is half over!
January flew by. We are ready to enjoy February. Here is
a tasty recipe from www.recipe.com. You can use Prego,
but any 24 ounce seasoned pasta sauce will do!
Easy and delicious!
broccoli and cheese
stuffed shells
Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.
ingredients
- 1 container (15 ounces) ricotta cheese
- 1 pkg. (10 ounces) frozen chopped broccoli, thawed and well drained
- 1 cup shredded mozzarella cheese (about 4 ounces)
- 1/3 cup grated Parmesan cheese
- 1/4 tsp. ground black pepper
- 18 jumbo shell-shaped pasta, cooked and drained
- 1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F. for 25 minutes or until it's hot and bubbling.
