Broccoli Stuffed Shells

Broccoli Stuffed Shells Category Cheese 
Views 374 
Ingredients And Procedures

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. Posted by (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, using MMCONV. Archived through kindness of Karen Mintzias, 1.80?

Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Comments :