At least when she cooks, I offer to do the cleanup. It’s the least I can do to help her out seeings as she is already doing so much for me and the rest of the family. Her dream is to go to culinary school, and I wholeheartedly believe that she is going to achieve that. Watch out for her in your favorite restaurants in a few years. She’s going to be the one busting out all of your most favorite dishes on the menu. Check out what they are saying about this recipe over at Campbell’s:
“I made this for dinner last night with all the exact ingredients except I couldn’t find jumbo shells so I used large shells. It is delicious and such a great quick meal. Loved it!”
Pasta is pasta in this case, and you’re not going to go wrong no matter what kind you use.
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.
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Quick Tip: Try it with alfredo sauce instead of the tomato.
Thanks again to Campbell’s for this amazing recipe.
