Date: Tue, 24 Jan 95 12:01:17 PST
From: email@example.com (Michelle Dick)
A slightly modified recipe from Schlesinger's _500 Fat-Free Recipes_:
BROCCOLI STUFFED SHELLS
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
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