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stuffed-shells-2 recipe

Date:    Tue, 24 Jan 95 12:01:17 PST
 From:    artemis@netcom.com (Michelle Dick)
 A slightly modified recipe from Schlesinger's _500 Fat-Free Recipes_:
 1/4 cup vegetable broth (I used Hains Fat Free Vegetable Broth)
 1 cup chopped mushrooms
 1/2 cup chopped onions
 2 cloves garlic, minced
 1 T minced fresh oregano
 1 T minced fresh basil
 2 cups nonfat ricotta cheese
 2 1/4 cups chopped broccoli, steamed
 3 egg whites, lightly beaten
 18 jumbo shell macaroni, cooked al dente and drained
 2 cups 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
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