Shells Stuffed With Ricotta And Broccoli
|Large pasta shells||8 Ounce|
|Part skim ricotta cheese||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Frozen chopped broccoli||10 Ounce, thawed and drained (1 Package)|
|Chopped roasted sweet red pepper||1⁄4 Cup (4 tbs), well drained (From A 5 Ounce Jar)|
|Egg||1 Large, lightly beaten|
|Grated parmesan cheese||7 1⁄3 Tablespoon (1/3 Cup Plus 2 Tablespoons)|
|Canned caponata||15 Ounce (2 Cans, 7 1/2 Ounce Each Eggplant Appetizer)|
|Chicken stock/Chicken broth / water||1⁄4 Cup (4 tbs) (Basic)|
|Minced fresh basil/1 1/2 teaspoons dried basil||3 Tablespoon|
Preheat the oven to 350° F.
Cook the pasta shells according to package directions.
Meanwhile, combine the ricotta cheese, garlic, broccoli, red pepper, egg, salt, and 1/3 cup of the Parmesan cheese in a medium-size bowl.
As soon as the shells are firm-tender, drain well and let cool until easy to handle.
Stuff the shells with the ricotta mixture, dividing the total amount evenly.
Arrange the stuffed shells in a single layer in a greased shallow 2-quart baking dish.
Quickly combine the caponata, stock, and basil in a small bowl, and spoon evenly over the shells.
Sprinkle the remaining 2 tablespoons of Parmesan cheese on top and bake, uncovered, for 20 to 25 minutes or until bubbling and lightly browned