Ok - this photo is almost as bad as the ones in the Daily Oklahoman's food section- (will I get Jay into trouble for saying that?)
But it will have to do. I do not know, or as Luke would say "I have no idea" where this recipe came from. But it is another one that our whole family will eat, and eat .
24 Jumbo Shells -- uncooked
1 10-ounce package frozen chopped broccoli -- thawed
1 cup part-skim Ricotta cheese
1/2 cup shredded Swiss cheese
1 tablespoon onion, chopped fine
1 28 oz jar spaghetti sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper -- to taste
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
spaghetti sauce over bottom of 13 x 9 x 2-inch baking pan. Spoon 1
round tablespoon of cheese mixture into each shell and place open-side
up in an even layer in the pan. Pour remaining spaghetti sauce over
and around shells. Cover pan with foil. Bake at 375 for about 25
minutes until heated through, and serve.
We also like to add Parmesan cheese when it is served.