24 whole-wheat jumbo pasta shells, uncooked
1 10 oz. pkg. 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 to taste
Freshly ground black pepper to taste
Preheat oven to 375 degrees.
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 x 9 x 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 the shells. Cover pan with foil.
Bake at 375 degrees for about 25 minutes until heated through, and serve.