Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           vegetable broth
   1      cup           mushrooms -- chopped
     1/2  cup           onions -- chopped
   2      cloves        garlic -- minced
   1      tablespoon    fresh oregano -- minced
   1      tablespoon    fresh basil -- minced
   2      cups          nonfat ricotta cheese
   2 1/4  cups          broccoli -- chopped, steamed
   3                    egg whites -- lightly beaten
  18                    jumbo pasta shell -- cooked al dente and
   2      cups          tomato sauce
                        fresh ground black pepper to taste

Preparation:

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 350F. 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