None of us really like cooked broccoli too much but these are still yummy! You could always adjust the amount or just take it out completely and I am sure it would be delicious.
INGREDIENTS:
18 jumbo pasta shells (i usually cook a few extra in case some break while cooking)
15 oz Ricotta cheese
10 oz frozen chopped broccoli, thawed
1 cup shredded Mozzarella
1/3 cup Parmesan cheese (I have used both grated and shredded, either way is good)
1/4 teaspoon black pepper
1 Jar (around 28oz) Pasta sauce with vegetables
DIRECTIONS:
Cook pasta. Drain.
Meanwhile, mix ricotta, broccoli, 1/2 cup mozzarella, Parmesan cheese, and pepper in a medium bowl.
Spread about 1 cup of the pasta sauce in 9x13 dish.
Spoon approximately 2 Tablespoons of filling into each shell and arrange them in the dish in a single layer.
Pour remaining sauce over shells evenly. Sprinkle with remaining mozzarella.
Bake @400F for 25 minutes.
INGREDIENTS:
18 jumbo pasta shells (i usually cook a few extra in case some break while cooking)
15 oz Ricotta cheese
10 oz frozen chopped broccoli, thawed
1 cup shredded Mozzarella
1/3 cup Parmesan cheese (I have used both grated and shredded, either way is good)
1/4 teaspoon black pepper
1 Jar (around 28oz) Pasta sauce with vegetables
DIRECTIONS:
Cook pasta. Drain.
Meanwhile, mix ricotta, broccoli, 1/2 cup mozzarella, Parmesan cheese, and pepper in a medium bowl.
Spread about 1 cup of the pasta sauce in 9x13 dish.
Spoon approximately 2 Tablespoons of filling into each shell and arrange them in the dish in a single layer.
Pour remaining sauce over shells evenly. Sprinkle with remaining mozzarella.
Bake @400F for 25 minutes.
No comments:
Post a Comment