Italian recipes

Broccoli Stuffed Shells

Course : Italian
Serves: 6

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Ingredients:

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 large egg whites -- lightly beaten

18 jumbo pasta shell -- cooked al dente and

2 cups tomato sauce

1 teaspoon fresh ground black pepper to taste

Preparation / 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 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

Broccoli Stuffed Shells

Ingredients:

Preparation / Directions:

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