Active: 30 minutes Total: 45 minutes

16 jumbo shells (from a 12-oz. box)
2 cups marinara sauce
1 10-oz. pkg frozen leaf spinach, thawed
1/2 16-oz. pkg frozen broccoli florets, thawed
1 15-oz. container part-skim ricotta
2 oz. Parmesan, grated
4 oz. part-skim mozzarella, grated
Kosher salt and pepper
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 small head romaine lettuce, torn
1 seedless cucumber, thinly sliced
1/2 small red onion, thinly sliced

16 jumbo shells (from a 12-oz. box) 2 cup s marinara sauce 1 10-oz. pkg frozen leaf spinach, thawed 1/2 16-oz. pkg frozen broccoli florets, thawed 1 15-oz. container part-skim ricotta 2 oz. Parmesan, grated 4 oz. part-skim mozzarella, grated 2 Tbsp olive oil 1 Tbsp red wine vinegar 1 small head romaine lettuce, torn 1 seedless cucumber, thinly sliced 1/2 small red onion, thinly sliced

1. Heat oven to 400F. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
2. Spread the sauce onto the bottom of a large broiler-proof baking dish.
3. Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, 1/2 cup of the mozzarella and 1/2 tsp each salt and pepper. Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce
4. Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes.
5. Meanwhile, in a large bowl, whisk together the oil, vinegar and 1/4 tsp each salt and pepper. Toss with the lettuce, cucumber and onion. Serve with the shells.