Stuffed Shells with Broccoli
	24   Jumbo Shells, uncooked   1   10-oz. package frozen chopped broccoli, thawed   1 cup    part-skim ricotta cheese   1/2 cup    shredded Swiss cheese   1 Tbs    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     1 Prepare pasta according to package directions; drain. 2 Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended. 3 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 shells. 4 Cover pan with foil. Bake at 375°F for about 25 minutes until heated through, and serve.   Servings: 6    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Calories   268.00   Calories From Fat (20%)   54.41       % Daily Value Total Fat 6.00g   9%   Cholesterol 0.00mg   0%   Sodium 107.00mg   4%   Carbohydrates 39.00g   13%   Net Carbohydrates 39.00g       Protein 14.00g   28%      Recipe Type Main Dish, Pasta, Vegetarian