Makes: 4 servings


3 scallions
1 1/2 cups broccoli florets, finely chopped
3 cloves garlic, minced
3 Tbsp. fresh basil, chopped
1 cup shredded mozzarella cheese 
16 jumbo pasta shells, cooked & drained
2 cups spaghetti sauce
1/4 cup olive oil (optional)


Preheat oven to 350°F. In a medium sauce pan, cover and steam broccoli with two Tbsp. water for one minute. Remove from heat; cool slightly. Add scallions, minced garlic, basil, ricotta and shredded cheese; stir until mixed. Spoon mixture into shells. Spread 1 cup sauce on bottom of 13 X 9 X 2-inch baking dish. Arrange shells, cheese side up, over sauce. Pour remaining sauce over top, and 1/4 cup olive oil. Sprinkle with remaining cheese. Bake for 30 minutes, or until sauce is bubbly. Serve with sprigs of fresh basil.
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