*  Exported from  MasterCook II  *

                         BROCCOLI STUFFED SHELLS

Recipe By     : Net
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Pasta
                Vegetables                       Low-Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           vegetable broth
   1      cup           mushrooms -- chopped
     1/2  cup           onions -- chopped
   2      cloves        garlic -- minced
   1      T             fresh oregano -- minced
   1      T             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


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

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