You can use manicotti pasta instead of large shells. You will need to use a small spoon to stuff the cheese mixture inside the cooked manicotti.

DIFFICULTY: HARD

Makes 6 servings

6 ounces jumbo pasta shells

2 cups pasta or spaghetti sauce, divided into ½ cup and 1½ cup portions

1 egg, slightly beaten

1 15–16-ounce container ricotta cheese

2 cups chopped broccoli, fresh or frozen (thawed)

1 tablespoon parsley

¼ teaspoon salt

¼ teaspoon pepper

½ cup grated Parmesan cheese

1½ cups shredded mozzarella cheese, divided into 1 cup and ½ cup portions

• Preheat the oven to 350°F.

• Prepare the shells according to package directions. (Do not overcook the shells because they will be too soft to stuff. You can even slightly undercook them by 1–2 minutes.) Drain and cool.

• Spread ½ cup of the pasta sauce into the bottom of a 9″ × 13″ baking pan.

• In a large bowl, combine the beaten egg, ricotta cheese, broccoli, parsley, salt, pepper, Parmesan cheese, and 1 cup of the mozzarella cheese. Mix well.

• Take a shell and stuff it with the cheese mixture, then lay the shell in the baking pan on top of the pasta sauce, cheese-side up. Repeat with the remaining shells.

• Pour the remaining pasta sauce over the shells. Top with the remaining mozzarella cheese.

• Bake for 25–30 minutes, or until the cheese is melted and lightly browned.

Cooking with Cheese

If the cheese begins to brown too quickly, cover the pan with a sheet of aluminum foil. This will keep the top from cooking too fast.