Broccoli Stuffed Shells
Yummy, family-pleasing dish.
INGREDIENTS:
1/4 cup vegetable broth
1 cup chopped mushrooms
1/2 cup chopped onions
2 cloves garlic, minced
1 tbs minced fresh oregano
1 tbs minced fresh basil
2 cup nonfat ricotta cheese
2 1/4 cup chopped broccoli, steamed
3 large egg whites, lightly beaten
18 jumbo shell macaroni, cooked al dente and drained
2 cup tomato sauce
1 pinch fresh ground black pepper
DIRECTIONS:
1. Place broth in skillet over medium heat.
2. Add mushrooms, onions, and garlic. Cook, stirring, for 5 minutes or until lightly browned.
3. Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites.
4. Preheat oven to 350 degrees F.
5. Stuff drained shells with ricotta-broccoli mixture.
6. Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan.
7. Arrange shells over sauce. Top with remaining sauce. Bake for 30 minutes or until shells are hot.
8. Top with black pepper to taste.
Prep: 15 minutes
Cook: 30 minutes
Serves: 6