Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.
cost per recipe: $9.76
The price is determined by the national average.
container (15 ounces) ricotta cheese
package (10 ounces) chopped frozen broccoli cuts, thawed and well drained
cup shredded mozzarella cheese (about 4 ounces)
cup grated Parmesan cheese
teaspoon ground black pepper
cooked jumbo shell shaped pasta, drained
jar (23 3/4 ounces) Prego® Garden Harvest Chunky Combo Italian Sauce
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°F. for 25 minutes or until it's hot and bubbling.