Sunday Supper: Vegetable- and cheese-stuffed shells

Serves 4.

To make ahead, prepare the shells, but don't bake. (The dish can be refrigerated for up to two days.) When ready to serve, bake at 375 degrees until heated through, then broil until golden brown. From "Woman's Day Easy Everyday Dinners."

• 16 jumbo shells (from a 12-oz. box)

• 2 c. marinara sauce

• 1 (10-oz. pkg.) frozen leaf spinach, thawed

• 1 (16-oz. pkg.) frozen broccoli florets, thawed

• 1 (15-oz.) container part-skim ricotta

• 4 oz. part-skim mozzarella, grated (about 1 c.), divided

• Kosher salt and pepper

Directions

Heat oven to 400 degrees. Cook pasta according to package directions. Drain and rinse under cold water to cool.

Spread sauce onto bottom of a large broiler-proof baking dish.