Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Vegetable broth (I used |
| \N \N | Hains Fat Free Vegetable |
| \N \N | Broth) |
| 1 cup | Chopped mushrooms |
| ½ cup | Chopped onions |
| 2 \N | Cloves garlic, minced |
| 1 tablespoon | Minced fresh oregano |
| 1 tablespoon | Minced fresh basil |
| 2 cups | Nonfat ricotta cheese |
| 2¼ cup | Chopped broccoli, steamed |
| 3 \N | Egg whites, lightly beaten |
| 18 \N | Jumbo shell macaroni, cooked |
| \N \N | Al dente and drained |
| 2 cups | Tomato sauce |
| \N \N | Fresh ground black pepper to |
| \N \N | Taste |
Place broth in skillet over medium heat. Add mushrooms, onions, and garlic. Cook, stirring, for 5 minutes or until lightly browned.
Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites.
Preheat oven to 350 degrees F.
Stuff drained shells with ricotta-broccoli mixture.
Spread ½ cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan. Arrange shells over sauce. Top with remaining sauce.
Bake for 30 minutes or until shells are hot. Top with black pepper to taste.
Posted by artemis@... (Michelle Dick) to the Fatfree Digest [Volume 14 Issue 25] Jan. 25, 1995. A slightly modified recipe from Schlesinger's _500 Fat-Free Recipes_: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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