Stuffed Shells With Broccoli Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
24 Jumbo: Shells, uncooked
10 ounce: Frozen chopped broccoli, thawed
1 cup: Part-skim ricotta cheese,
1/2 cup: Shredded Swiss cheese,
1 tbsp: Shredded onion,
29 ounce: Canned crushed tomatoes,
1/2 tsp: Dried basil,
1/2 tsp: Dried oregano,
Salt,
Freshly ground black pepper,
Directions:
Prepare pasta according to package directions; drain. Combine
broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt
and pepper. Stir together until well blended. 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. Cover pan with foil. Bake
at 375 degrees F for about 25 minutes until heated through, and serve.
Each serving provides: 268 Calories; 14.3 g Protein; 39.8 g
Carbohydrates; 6.6 g Fat; 20.9 mg Cholesterol; 107 mg Sodium.
Calories from Fat: 22%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp
broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt
and pepper. Stir together until well blended. 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. Cover pan with foil. Bake
at 375 degrees F for about 25 minutes until heated through, and serve.
Each serving provides: 268 Calories; 14.3 g Protein; 39.8 g
Carbohydrates; 6.6 g Fat; 20.9 mg Cholesterol; 107 mg Sodium.
Calories from Fat: 22%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Source from luhu.jp