Title: Broccoli Stuffed Shells
Categories: Pasta Vegetable
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	tb	Minced fresh oregano
1	tb	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.

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 Fat-Free 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

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