Broccoli & Cheese Stuffed Shells

Ingredients: 1 container (15 ounces) ricotta cheese 1 package (10 ounces) frozen chopped broccoli, thawed and well drained 1 cup shredded mozzarella cheese (about 4 ounces) 1/3 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 18 jumbo shell-shaped pasta, cooked and drained

1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce

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. 2 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. 3 Bake at 400°F. for 25 minutes or until it's hot and bubbling. Hope you enjoy!