Broccoli Stuffed Shells Recipe

• 1/4 c. vegetable broth
• 1 c. mushrooms, minced
• 1/2 c. onions, minced
• 2 x cloves garlic, chopped
• 1 Tbsp. fresh oregano, chopped
• 1 Tbsp. fresh basil, chopped
• 2 c. nonfat ricotta cheese
• 2 1/4 c. broccoli, minced, steamed
• 3 x egg whites, lightly beaten
• 18 x jumbo pasta shell, cooked al dente and
• 2 c. tomato sauce fresh grnd black pepper to taste

1. Place broth in skillet over medium heat.
2. Add in mushrooms, onions, and garlic.
3. Cook, stirring, for 5 min or possibly till lightly browned.
4. Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites.
5. Preheat oven to 350F.
6. Stuff liquid removed shells with ricotta-broccoli mix.
7. Spread 1/2 c. tomato sauce on bottom of 9 by 13 inch nonstick baking pan.
8. Arrange shells over sauce.
9. Top with remaining sauce.
10. Bake for 30 min or possibly till shells are warm.
11. Top with black pepper to taste

vegetable broth, mushrooms, onions, garlic, fresh oregano, fresh basil, nonfat ricotta cheese, broccoli, egg whites, jumbo pasta shell, tomato sauce

Taken from cookeatshare.com/recipes/broccoli-stuffed-shells-93086 (may not work)