Broccoli and Ricotta Baked Pasta Shells

6 - 8 Servings

INGREDIENTS

Marinara Sauce

2 TBLS olive oil or mix of butter and olive oil

4 cloves peeled garlic

½ white onion finely chopped

Large can crushed tomatoes (28 oz)

Large can tomato sauce (28 oz)

Basil – 2 stems w/leaves

Italian Parsley – 2 stems w/leaves

¼ tsp Sugar or Agave

Filling

Large ricotta cheese (32 oz)

12-14 oz steamed broccoli

1 beaten egg

1 TBLS Olive oil

¼ cup chopped Italian parsley

¼ cup chopped basil leaves

Salt and pepper

(can add additional ingredients such as goat cheese, sausage, garlic)

Jumbo Pasta Shells

12 oz Mozzarella cheese – log or block chopped into small cubes

1 cup Parmesan cheese – grated

DIRECTIONS

Preheat oven 350^o

In large sauce pan melt butter and olive oil until bubbly add garlic cloves, salt and pepper. Add onion and cook until transparent. Add tomato cans, sugar and place stems of basil and parsley on top. Cover and simmer for at least 30 min while preparing the rest of the recipe.

Cook pasta shells to 75% of time given in directions (al dente). Drain and rinse with cold water.

Process steamed broccoli in food processor until finely chopped. Place in large mixing bowl with ricotta cheese and mix. Mix in chopped parsley and chopped basil, olive oil and egg. Season with salt and pepper to taste.

Prepare 9x13 or two 8x8 casserole pans (pyrex) by filling approximately half way with marinara sauce. Fill pasta shells and place in casserole pan. Sprinkle parmesan cheese and mozzarella cubes over the top. Bake in oven for 20-30 minutes or until sauce bubbles up all around the shells.

Enjoy!