Amazing Stuffed shells

As winter is upon us, we're often looking for belly-warming foods that will please the whole family. Here's a great way to doctor up an old favorite: stuffed shells.

1 lb. box JUMBO shells (whole wheat if you can find them!)
8 oz. part skim or fat free ricotta cheese
2-3 large heads of broccoli
2 tablespoons dried oregano
1 tablespoon dried basil

1/2 cup shredded/grated parmagiano/reggiano cheese

1 - 16 oz. jar marinara sauce
1 cup shredded part-skim mozzerella

Cooking instructions:

Preheat oven to 350 degrees.

1. Cook your JUMBO shells to al dente according to package directions. Drain and let cool so you can handle them.

2. Steam your broccoli and chop everything (stems/stalks included) into small pieces (think the dice in a monopoly box). You can also put them in a food processor and chop them that way, but make sure you don't puree it!

3. Mix your ricotta, broccoli, spices and parmesan/reggiano cheese together.

4. Stuff the shells with the ricotta (roughly 2-3 tablespoons per shell) and line the shells up in a 9 x 13 pan. Cover with marinara sauce, then sprinkle with mozzarella cheese. Bake until the cheese is melted (or until it's a lightly golden brown, like we like it!).

Optional:
Add 1-2 cups roasted mushrooms, onions, peppers, eggplant, broccoli or any other vegetable to your pan before adding the marinara. Anything with red sauce and cheese is a winner in our house!