24 Jumbo Shells, uncooked 1 10-oz. package frozen chopped broccoli, thawed 1 cup part-skim ricotta cheese 1/2 cup shredded Swiss cheese 1 Tbs shredded onion 2 14 1/2-oz. cans crushed tomatoes 1/2 tsp dried basil 1/2 tsp dried oregano Salt to taste Freshly ground black pepper to taste
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.