Stuffed Vegetarian Shells

• 24 uncooked jumbo pasta shells
• 1 carton (15 ounces) part-skim ricotta cheese
• 3 cups frozen chopped broccoli, thawed and drained
• 1 cup shredded part-skim mozzarella cheese
• 2 large egg whites
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 jar (26 ounces) meatless spaghetti sauce
• 2 tablespoons shredded Parmesan cheese

1. Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water.
2. Spread half of the spaghetti sauce into 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells.
3. Cover and bake at 375u0b0 for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5 minutes longer or until heated through.

pasta shells, ricotta cheese, broccoli, mozzarella cheese, egg whites, fresh basil, garlic salt, pepper, spaghetti sauce, parmesan cheese

Taken from www.tasteofhome.com/recipes/stuffed-vegetarian-shells/ (may not work)