Side Pannel
Broccoli Stuffed Shells
Ingredients List
- 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
Directions
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.
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.
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