Broccoli Stuffed Shells With Creamy Tomato Sauce

I've been experimenting with variations of stuffed shells, and this recipe is a winner.

• Ready In: 1 hr 5 mins
• Serves: 3-4

Ingredients

•  oil, for greasing baking dish
• 12  jumbo pasta shells
• 1⁄4 cup mozzarella cheese, shredded
• 4  teaspoons parmesan cheese, shredded

• FILLING

• 7 1⁄2 ounces part-skim ricotta cheese
• 1  large egg
• 1⁄4 cup  shredded cheddar cheese
• 1  head broccoli, cut into florets
•  salt and pepper, to taste

• SAUCE

• 1 (1 1/3ounce) packet  Knorr parma rosa sauce mix
• 1  cup milk
• 1  tablespoon butter

Directions

1. Preheat oven to 350 degrees. Lightly oil the bottom and sides of a 9" x 13" baking dish.
2. Cook the jumbo pasta shells according to package directions, minus one minute so shells will be firmer and easier to stuff. Drain shells and rinse under cold water to stop the cooking.
3. Steam, microwave, or boil the broccoli florets until fork tender. (Alternatively, toss the florets into the boiling pasta water when only 4 minutes remain and drain with the pasta.) Rinse with cold water to cool the florets, drain well, then chop into small chunks.
4. Meanwhile, combine all Filling ingredients in a large bowl and stir to distribute ingredients evenly.
5. Cook the Knorr's Parma Rosa sauce using the instructions on the packet, but using only 1 cup milk and 1 Tablespoon butter.
6. Stuff the shells with the Filling and place into the oiled baking dish. Pour the prepared sauce over the shells in the dish, then sprinkle with mozzarella and Parmesan cheeses.
7. Cover the dish and bake for 20 minutes, then uncover and bake for 10 minutes more or until cheeses are melted and sauce is bubbly at edges.