Stuffed Shells with Broccoli

Serves 6

24 Jumbo Shells, uncooked
1 10-oz. package frozen chopped broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded Swiss cheese
1 tbsp. shredded onion
2 14 1/2-oz. cans crushed tomatoes
1/2 tsp. dried basil
1/2 tsp. dried oregano
Salt and freshly ground black pepper to taste

Prepare pasta according to package directions; drain. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended. Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around shells. Cover pan with foil. Bake at 375-o F for about 25 minutes until heated through, and serve.