Yield: 1 Servings
|¼ cup||Vegetable broth (I used|
|Hains Fat Free Vegetable|
|1 cup||Chopped mushrooms|
|½ cup||Chopped onions|
|2||Cloves garlic, minced|
|1 tablespoon||Minced fresh oregano|
|1 tablespoon||Minced fresh basil|
|2 cups||Nonfat ricotta cheese|
|2¼ cup||Chopped broccoli, steamed|
|3||Egg whites, lightly beaten|
|18||Jumbo shell macaroni, cooked|
|Al dente and drained|
|2 cups||Tomato sauce|
|Fresh ground black pepper to|
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@....