- 1 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen chopped broccoli, thawed and well drained
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 18 jumbo shell-shaped pasta, cooked and drained
- 1 (25.75 ounce) jar 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.
- Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
- Bake at 400 degrees F for 25 minutes or until hot.