16 giant shells
500 mL (2 cups) chopped broccoli
500 mL (2 cups) light Alfredo sauce
125 mL (1/2 cup) ricotta cheese
2.5 mL (1/2 tsp.) herbes de Provence
250 mL (1 cup) grated mozzarella
Preheat oven to 180°C (350°F).
In a pot of boiling salted water, cook pasta al dente. Drain.
In a bowl, combine broccoli with 125 mL (1/2 cup) Alfredo sauce, ricotta and herbes de Provence.
Stuff shells with ricotta mixture, then place shells in small cassolettes. Top with remaining Alfredo sauce and mozzarella cheese.
Bake for 15 to 18 minutes.
Turn oven to broil and broil for 2 to 3 minutes, until cheese is golden brown.