Stuffed Shells with Broccoli

Stuffed Shells with Broccoli

24 jumbo shells, uncooked
1 pkg. (10-oz.) frozen chopped broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded Swiss cheese
1 tbsp. shredded onion
2 cans (14-1/2-oz.) crushed tomatoes
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt to taste
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
tomatoes over bottom of 13×9×2" baking pan, breaking up tomatoes with a fork.
Spoon 1 round tbsp. 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. Cover pan
with foil.
Bake at 375º F for about 25 minutes, until heated through, and serve.