Ingredients :
1 container (15 ounces) ricotta cheese
1 package (10 ounces) chopped Bird’s Eye frozen broccoli cuts, thawed and well drained
1 cup Kraft shredded mozzarella cheese (about 4 ounces)
1/3 cup grated Parmesan cheese
1/4 teaspoon McCormick’s ground black pepper
18 cooked jumbo shell shaped pasta, drained
1 jar (23 3/4 ounces) Prego Chunky Garden Combo Italian Sauce
Instructions :
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
