6 oz. jumbo shells (24)
1 tbsp. salt
3 qt. boiling water
1 pkg. frozen chopped broccoli, thawed
1 c. ricotta cheese
1/2 c. shredded Swiss
1 tbsp. fine chopped onion
3 c. canned tomatoes

Cook shell al'dente, drain. Combine broccoli, cheese and onion. Pour 1 cup tomatoes over bottom of 13 x 9 dish, breaking up tomatoes with fork. Spoon one rounded teaspoon cheese mixture per shell and place open side up in one layer in a pan. Pour remaining tomatoes over and around shells. Cover with foil and bake a 375 degrees for 25 minutes.

Serves 6.