Broccoli & Cheese Stuffed Shells

BROCCOLI & CHEESE STUFFED SHELLS

1 container (15 oz.) ricotta cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1 cup shredded mozzarella cheese (4 oz.)
1/3 cup grated parmesan cheese
1/4 tsp. ground black pepper
18 jumbo pasta shells, cooked and drained
1 jar (1 lb. 9.75 oz.) chunky garden combination pasta sauce

Stir the ricotta cheese, broccoli, ½ cup of the mozzarella cheese, parmesan cheese and black pepper in a medium bowl. Spoon about 2 Tbsp. 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 for 25 minutes or until hot. Makes 6 servings.

Note: I used peas instead of broccoli and used cheddar cheese.