Recipes by Sarah Potter tagged Italian
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Broccoli & Cheese Stuffed Shells
container (15 ounces) ricotta cheese, package (10 ounces) frozen chopped broccoli, thawed and well drained, shredded mozzarella cheese (about 4 ounces), grated Parmesan cheese, ground black pepper, 15-18 jumbo shell-shaped pasta, cooked and drained, jar (24 ounces) spaghetti sauce
This was a fun and easy italian dish. My boys loved it!