Name: Broccoli Stuffed Shells
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Digest, Jan., Fatfree	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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