24 jumbo shells, uncooked
1 (10 ounce) package frozen broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded Swiss cheese
1 tablespoon shredded onion
2 (14 ounce) cans crushed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste

Prepare pasta shells according to directions and drain. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil and salt and pepper and mix well. Pour about 1 cup tomatoes in bottom of 13x9x2 inch baking dish. Break up large pieces of tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open side up in the baking dish. Pour remaining tomatoes over shells. Cover with foil and bake at 375 degrees for about 25 minutes.

Makes 6 Servings
Serving Size: 4 shells