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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Broccoli Stuffed Shells
Categories: Low, Fat
Yield: 1 servings
1/4 c Vegetable broth (I used
Hains Fat Free Vegetable
Broth)
1 c Chopped mushrooms
1/2 c Chopped onions
2 Cloves garlic, minced
1 T Minced fresh oregano
1 T Minced fresh basil
2 c Nonfat ricotta cheese
2 1/4 c Chopped broccoli, steamed
3 Egg whites, lightly beaten
18 Jumbo shell macaroni, cooked
Al dente and drained
2 c 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 ricotta-broccoli mixture.
Spread 1/2 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. A slightly modified recipe from Schlesinger's _500 Fat-Free
Recipes_:
From: artemis@netcom.com (Michelle Dick)
converted to MM by Donna Webster Donna@webster.demon.co.uk
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