6 oz. jumbo macaroni shells (24)
3 qts. boiling water
10 oz. pkg. frozen chopped broccoli, thawed
1 c. part skim milk ricotta cheese
1/2 c. shredded Swiss cheese
3 c. spaghetti sauce

Gradually add shells to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander and rinse with cold water. While shells are cooking, combine broccoli, ricotta cheese and Swiss cheese. Stir well. Pour about 1 cup of the spaghetti sauce over the bottom of a 13 x 9 x 2 inch baking pan. Spoon 1 round teaspoon of cheese mixture into each shell and place in an even layer in the pan. Pour remaining spaghetti sauce over and around shells. Cover pan with foil. Bake in a 375 degree oven for 25 minutes or until heated. Makes 6 servings.