Preparation:
Cook shells in a large pot of boiling water unnntil just tender. Drain and set aside.
Coat a large frying pan with no-stick spray. Crumble beef into pan. Cook over medium-high heat, breaking up meat with a wooden spoon, for 4 to 5 minutes, or until lightly browned. Drain on paper towels.
Wipe out pan with a paper towel. Return beef to pan. Add broth, onions, peppers and garlic and cook for 5 to 6 minutes or until onions are soft. Remove from heat. Stir in ricotta, oregano and basil. Stuff mixture into cooked shells.
If there's stuffing left over, mix spaghetti sauce with it. Spoon sauce into an 8" x 12" baking dish. Arrange filled shells, open side up, over sauce and sprinkle with Parmesan.
Bake for 30 minutes, or until heated throug |
