BROCCOLI AND RICOTTA STUFFED PASTA SHELLS
WITH TOMATO MUSHROOM SAUCE

FOR THE TOMATO MUSHROOM SAUCE:
1/3 cup dried mushrooms*
1 cup boiling water
2 tbsp. olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 tsp. red pepper flakes crushed
1 tsp. Italian herb seasoning
1/4 tsp. basil, marjoram, oregano, thyme
1 (14 1/2 oz.) can plum tomatoes, cut in pieces
1 (15 oz.) can tomato sauce
FOR THE STUFFED SHELLS:
33 jumbo shell pasta
2 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1/2 teaspoon oregano
1 pkg. broccoli, frozen, chopped
2 cups ricotta cheese, part skim milk
2 eggs
2 tbsp. parsley, chopped
1/2 tsp. salt
3/4 cup Parmesan cheese, grated

TO PREPARE THE TOMATO MUSHROOM SAUCE:
Soak dried mushrooms in boiling water for 30 minutes.

Heat olive oil over medium heat, add onion, garlic, crushed red pepper and all the herbs. Cook until onion is soft but not browned. Add plum tomatoes and tomato sauce. Drain mushrooms, reserve liquid, chop and add to sauce with 1/4 cup of the liquid. Spoon 1/2 the sauce into shallow 3 quart casserole. Set aside.

TO PREPARE THE STUFFED SHELLS:
Cook pasta 8-10 minutes. Drain and set aside.

Heat oil. Saute onion, garlic, oregano. Remove from heat and stir in broccoli, ricotta, beaten eggs, parsley, and salt. Fill shells, place in a single layer in the casserole, drizzle with remaining sauce, and sprinkle with Parmesan. Cover.

Bake at 350 degrees for 45 minutes.

*Fresh mushrooms can be used as well or instead.

Adapted from source: MMEBM'S/Marian