Broccoli Stuffed Shells

Recipe Ingredients

1/4 cup	59ml	Vegetable broth - (i used
		Hains fat free vegetable
		Broth)
1 cup	146g / 5.1oz	Chopped mushrooms
1/2 cup	31g / 1.1oz	Chopped onions
2		Garlic - minced
1 tablespoon	15ml	Minced fresh oregano
1 tablespoon	15ml	Minced fresh basil
2 cups	292g / 10oz	Nonfat ricotta cheese
2 1/4 cups	328g / 11oz	Chopped broccoli - steamed
3		Egg whites - lightly beaten
18		Jumbo shell macaroni - cooked
		Al dente and drained
2 cups	474ml	Tomato sauce
		Fresh ground black pepper to
		Taste

Recipe Instructions

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.

Source:
RECIPE FOR HEALTH SHOW #RHF097

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