Date: Fri, 8 Sep 95 03:04:00 UTC
1/4 cup water, non-fat vegetable broth
1 cup chopped mushrooms
1/2 cup chopped onions
1 clove garlic, minced
1/2 tsp dried oregano leaves
1/2 tsp dried basil leaves
1/4 tsp black pepper
2 cups non-fat ricotta or cottage cheese
2 1/4 cups chopped broccoll, steamed
3 egg whites, lightly beaten
24 jumbo shell macaroni, cooked al dente; well drained
2 cups tomato sauce (can use low-sodium tomato sauce)
Heat 1/4 cup water or broth in skillet over med heat. Add mushrooms, onions
and garlic. Cook and stir over med heat for 5 minutes or until lightly
browned. Add more liquid during this process if needed.
Remove from heat and stir in oregano, basil, pepper, ricotta, broccoli and
Preheat oven to 350. Stuff drained shells with ricotta-broccoli mixture.
Spread 1/2 cup tomato sauce on bottom of a 9-by13 inch baking dish.
Arrange stuffed shells over sauce; top with remaining sauce.
Bake for 30 minutes or until shells are hot.
Makes 8 servings (3 shells).
Per serving: 176 calories, .7 g.fat, .5 mg. cholesterol, 84 mg. sodium. (if
using low-sodium tomato sauce)
I have one question for anyone on the list. Do you think I could substitute
the three egg whites with egg beaters or the like? I don't use or buy eggs
anymore but will if you think the recipe wouldn't come out okay without the
egg whites. Thanks,