STUFFED SHELLS WITH BROCCOLI

STUFFED SHELLS WITH BROCCOLI

24 Jumbo Shells, uncooked
1 10-ounce package frozen chopped broccoli, thawed
1 cup part-skim Ricotta cheese
1/2 cup shredded Swiss cheese
1 tablespoon shredded onion
2 14 1/2-ounce cans crushed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste

Prepare pasta according to package directions; drain. Combine broccoli, Ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended. Pour about 1 cup tomatoes over bottom of 13 × 9 × 2-inch baking pan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around shells. Cover pan with foil. Bake at 375ºF for about 25 minutes until heated through, and serve.