Ingredients
1 tablespoon olive oil
3 cups spaghetti sauce
20 large pasta shells
10 oz chopped broccoli, frozen, defrosted
1 cup ricotta cheese
2 teaspoons basil
1/2 cup mozzarella cheese, shredded
salt and pepper to taste
Directions
- Preheat the oven to 350 degrees.
- Lightly grease a 9x13 inch baking pan with olive oil.
- Coat the bottom of the pan with about 1/4 cup spaghetti sauce
- In a large pot of salted water, boil the pasta shells according to the package directions until almost tender.
- Drain off the water, then add cold water to the pot.
- Let the shells sit in the water until you're ready to stuff them.
- Place broccoli in food processor along with ricotta, basil, and salt and pepper.
- Puree until smooth.
- Remove each shell from the pot, gently drain off any water, and spoon in a generous portion of the filling.
- Place the stuffed shells in the baking pan and pour the remaining spaghetti sauce over them.
- Sprinkle with the grated mozzarella.
- Bake, uncovered, for 30 minutes.
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