Yield: 6 servings

Preparation time: 45 minutes
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16 jumbo pasta shells
2 tablespoons extra virgin olive oil
1 pound mushrooms, thinly sliced
1 red onion, chopped
3 cloves garlic, minced
1/2 cup chicken broth or red wine
1 large head broccoli, chopped into florets
2 teaspoons dried Italian seasoning
1 1/2 cups (12 ounces) ricotta cheese
1/2 cup (2 ounces) grated romano cheese
2 cups tomato sauce

Cooking time: 15 minutes
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Cook shells according to package directions, then drain.
Preheat oven to 350 degrees.
Warm oil in large skill over medium heat.
Add mushrooms, onion and garlic.
Cook 5 minutes or until mushrooms are tender but not limp.
Add wine, broccoli and Italian seasoning.
Simmer for 15 minutes or until broccoli is tender and the liquid is absorbed.
Remove from the heat, and stir in ricotta and Romano cheese.

Stuff the shells with the broccoli mixture.
Spread a thin layer of tomato sauce over the bottom of a 13 X 9 inch baking dish.
Arrange shells in the dish and top with remaining sauce.
Bake 15 minutes or until heated through.

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