| 1 box | BARILLA Jumbo Shells |
| 1 jar | BARILLA Marinara Sauce |
| 1/2 pound | white bread, crust removed |
| 1 cup | milk |
| 1 pound | broccoli, chopped |
| 2 tablespoons | extra virgin olive oil |
| 1/2 cup | shallots, chopped |
| 1/2 pound | sea bass, skin removed, cut into cubes |
| 1/2 pound | bay scallops |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1 container (15 ounces) | ricotta cheese |
PREHEAT oven to 375 degrees.
BRING a large pot of water to a boil. Boil broccoli for 8-10 minutes or until tender. Drain; let cool and set aside.
BRING another large pot of water to a boil.
SOAK bread in milk; set aside.
HEAT oil in a large skillet over medium heat. Add shallots and saute for 5 minutes. Add sea bass, scallops, salt and pepper and saute 3-4 minutes. Add bread.
PROCESS mixture in a food processor with broccoli until smooth. Set aside in a bowl.
COOK pasta for 8 minutes. Drain and let cool.
MIX ricotta and sauce together. Pour sauce into a 13 x 9 inch glass baking dish, enough to just cover the bottom.
STUFF shells with fish and broccoli mixture. Place filled shells in baking dish. Cover with remaining sauce and cover baking dish with foil.
BAKE 30 minutes or until bubbly and warm throughout.