6 oz. jumbo pasta shells (about 24 shells)
1 (10 oz.) pkg. frozen broccoli, thawed
1 c. part skim Ricotta cheese
1/2 c. shredded Swiss cheese
1 tbsp. shredded onion
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt to taste
freshly ground black pepper to taste
2 (14 oz.) cans crushed tomatoes, divided

Preheat oven to 375°F. Prepare pasta according to package directions. Set aside. In bowl, mix broccoli, Ricotta, Swiss cheese, salt and pepper. Pour 1 cup tomatoes in 13 x 9 x 2-inches baking dish, breaking up tomatoes with fork. Put 1 tablespoon cheese mixture into each shell and place open side up in pan. Pour remaining tomatoes over shells. Cover with foil and bake until heated through, about 25 minutes.