Campbell's® Broccoli-Cheese Stuffed Shells
1 container (15 ounces) ricotta cheese
1 pkg. (10 ounces) frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese, (4 ounces)
1/3 cup grated Parmesan cheese
1/4 tsp. ground black pepper
18 jumbo pasta shells, cooked and drained
1 jar (1 lb. 9.75 oz.) Prego® Chunky Garden Combination Italian Sauce
1. 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.
2. Spread 1 cup of the pasta sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
3. Bake at 400°F. for 25 minutes or until hot.
TIP: Time-Saving Tip: To thaw the broccoli, microwave on HIGH for 4 minutes.