This is a modified Campbell's Kitchen recipe that I just got off the internet.
BROCCOLI-CHEESE STUFFED SHELLS
15 oz. soy ricotta cheese 1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained 1 cup shredded soy mozzarella 1/3 cup grated soy parmesan 1/4 teaspoon black pepper 18 cooked jumbo pasta shells 28-oz. jar pasta sauce
Mix ricotta, broccoli, 1/2 cup mozzarella, parmesan and pepper. Spoon about 2 tablespoons cheese mixture into each shell. Spread 1 cup pasta sauce in 3-qt. baking dish. Place shells on sauce. Pour remaining sauce over shells and sprinkle with remaining mozzarella. Bake at 400 degrees for 25 minutes or until hot.
Serves 6. Note: You can make this the night before and refrigerate, covered, then add about 10 minutes to baking time the next day.