Stuffed Shells

• tomato sauce
• jumbo shells, cook and drain
• 16 oz. light Ricotta cheese
• 1 pkg. chopped broccoli or spinach (frozen), press out any water
• 2 Tbsp. bread crumbs
• parsley (optional)
• 1 beaten egg or Egg Beaters equivalent
• 1/2 part skim Mozzarella cheese, grated
• 1 Tbsp. tomato sauce
• oregano, black pepper and basil to taste

1. Boil jumbo shells in water; drain.
2. Mix Ricotta cheese, broccoli or spinach, bread crumbs, parsley, egg, Mozzarella cheese, 1 tablespoon tomato sauce, oregano, black pepper and basil to stuff shells.
3. In a casserole dish make a layer of sauce.
4. Stuff the shells and line up in dish.
5. Make another layer (or not).
6. Top with lots of sauce and thin slices of Mozzarella cheese.
7. (You can put the Mozzarella cheese on top 40 minutes later, if you want.)
8. Tent with tinfoil.
9. Bake at 350u0b0 for 50 minutes.
10. Use something under it if glass casserole, so bottom doesn't cook too much.
11. Voila.

tomato sauce, jumbo shells, light ricotta cheese, broccoli, bread crumbs, parsley, egg, mozzarella cheese, tomato sauce, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914657 (may not work)