Ingredients:
-1 (15 oz) container ricotta cheese
-2 cups chopped, cooked broccoli (or frozen and thawed broccoli)
-1 cup mozzarella cheese
-1/3 cup parmesan cheese
-1-2 cups mushrooms
-18 jumbo shell-shaped pasta, cooked and drained
-1 jar chunky italian sauce or spaghetti sauce (I added mushrooms and olives to the spaghetti sauce)
Directions:
Stir ricotta cheese, brocolli, 1/2 cup of mozzarella cheese in a bowl. Spoon into each shell. Spread pasta sauce in bottom of 9x 13 baking dish. Place shells in dish and pour remaining pasta sauce over shells.
Bake at 400* for 25 minutes.
These turned out pretty great when we tried them!
-1 (15 oz) container ricotta cheese
-2 cups chopped, cooked broccoli (or frozen and thawed broccoli)
-1 cup mozzarella cheese
-1/3 cup parmesan cheese
-1-2 cups mushrooms
-18 jumbo shell-shaped pasta, cooked and drained
-1 jar chunky italian sauce or spaghetti sauce (I added mushrooms and olives to the spaghetti sauce)
Directions:
Stir ricotta cheese, brocolli, 1/2 cup of mozzarella cheese in a bowl. Spoon into each shell. Spread pasta sauce in bottom of 9x 13 baking dish. Place shells in dish and pour remaining pasta sauce over shells.
Bake at 400* for 25 minutes.
These turned out pretty great when we tried them!
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