Stuffed Shells with Broccoli

• 24 Jumbo Shells, uncooked
• 1 10- oz. package frozen chopped broccoli, thawed
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Swiss cheese
• 1 tbsp. shredded onion
• 2 14 1/2- oz. cans crushed tomatoes
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• Salt and freshly ground black pepper to taste

Preparation

1 Prepare pasta according to package directions; drain. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper
2 Stir together until well blended.
3 Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork
4 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.
5 Cover pan with foil. Bake at 375-o F for about 25 minutes until heated through, and serve.

Source: National Pasta Association