Recipe - Broccoli Stuffed Shells

One fourth cup Vegetable broth (I used
Hains Fat Free Vegetable
Broth)
1 cup Chopped mushrooms
One half cup Chopped onions
2 Cloves garlic, minced
1 tablespoon Minced fresh oregano
1 tablespoon Minced fresh basil
2 cup Nonfat ricotta cheese
2 One fourth cup Chopped broccoli, steamed
3 Egg whites, lightly beaten
18 Jumbo shell macaroni, cooked
Al dente and drained
2 cup Tomato sauce
Fresh ground black pepper to
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 ricottabroccoli mixture.

Spread One half 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@netcom.com (Michelle Dick) to the Fatfree Digest [Volume
14 Issue 25] Jan. 25, 1995. A slightly modified recipe from Schlesinger's
_500 FatFree Recipes_:

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip