I’ll be off with my head in the clouds for the next several days (translation: writing), so there won’t be any blogging here until next week. In the meantime, this is my plan for Friday's lunch:

Broccoli & Cheese Stuffed Shells

From Campbell's Kitchen

 

1 container (15 oz.) ricotta cheese

1 pkg. (10 oz.) frozen chopped broccoli, thawed & well drained

1 C shredded mozzarella cheese

1/3 C grated Parmesan cheese

¼ tsp. black pepper

18 cooked jumbo pasta shells

1 jar (25.75 oz.) Prego® Chunky Garden Combination Pasta Sauce

 

Mix the ricotta cheese, broccoli, ½ cup mozzarella cheese, Parmesan cheese and pepper. Spoon about 2 tablespoons of the cheese mixture into each shell. Spread 1 cup of pasta sauce in 3-quart baking dish. Place shells on sauce. Pour remaining sauce over shells. Sprinkle with remaining mozzarella cheese. Bake at 400° for 25 minutes or until hot. Serves 6.

I’ve already decided to add lean ground beef to the mix, and to eliminate the jar of Prego. I make my own quick sauce, thanks, usually with gobs of garlic and sliced black olives.