BROCCOLI STUFFED LARGE PASTA SHELLS

It is important for diabetics to use whole-grain or a favorite low-carb pasta. Diabetics should avoid using regular pasta.

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.

Prepare pasta according to package directions; drain.

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.

This is the file photo.