BROCCOLI AND CHEESE STUFFED SHELLS


1 box jumbo shells
1 10 oz. package frozen chopped broccoli, thawed
1 c. ricotta cheese
1/2- 1 c. shredded Swiss cheese
1 Tbsp. finely chopped onion
1 29 oz. can crushed tomatoes
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and freshly ground black pepper, to taste


Preheat oven to 375 degrees.

Prepare pasta according to manufacturer's directions. Drain and set aside.

Combine broccoli, ricotta cheese, Swiss cheese, onion, basil, oregano, salt, and pepper. Stir together until well blended. Pour about 1 cup tomatoes over the bottom of a lightly sprayed 9x13x2 inch baking pan. Spread tomatoes evenly over the bottom. 

Spoon about 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. Cover pan with foil. 
Bake for about 25 minutes or until heated through, and serve immediately.