Broccoli stuffed shells

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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