Broccoli-Stuffed Jumbo Shells

I think I will be living on pasta for a long time. I just realized I have so much pasta in all shapes and colors. I guess that's the reason why I hardly notice I haven't used my pasta machine which requires a special kind of flour which I don't have yet anyway. So I stuffed some jumbo shells with ricotta cheese, sun dried tomatoes, eggs and mozzarella cheese. It is baked in marinara sauce and topped with more mozzarella cheese and curly parsley. Pretty good and something different. And it only takes two shells to fill you up. I wonder how jumbo shell salad or soup looks ...

Broccoli-Stuffed Shells

Ingredients:
20 jumbo shells cooked and drained, set aside
1 cup ricotta cheese
1 extra large egg
2 cups broccoli florets chopped,blanched in lightly salted water and drained, set aside
1 can marinara sauce
1 packet Splenda
1 tsp parsley flakes
1 tsp red pepper flakes
1 tbsp sun dried tomatoes, chopped
2 cups grated mozzarella cheese

Directions:
Simmer marinara sauce with Splenda, parsley flakes and red pepper flakes until all the flavors are incorporated
In a bowl, mix together ricotta cheese cheese and eggs.
Add 1 cup mozzarella cheese, the broccoli florets and sun dried tomatoes
Stir gently
Stuff each shell with the mixture and top with more mozzarella cheese
Spoon some sauce into the Pyrex dish just enough to coat the bottom
Arrange the shells nicely in the baking dish
Spoon more sauce and top with more mozzarella cheese and chopped curly parsley
Cover with aluminum foil and bake for 35 minutes at 350 degrees F
Enjoy