Broccoli Stuffed Shells
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
1/4 cup vegetable broth
1 cup chopped mushrooms
1/2 cup chopped onions
2 cloves garlic, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, minced
2 cups nonfat ricotta cheese
2 1/4 cups chopped broccoli, steamed
3 egg whites, lightly beaten
18 Jumbo shell macaroni
2 cups tomato sauce
freshly ground black pepper, to taste
Directions:
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.
Cook macaroni until al dente; drain. Stuff drained shells with ricotta-broccoli mixture.
Spread 1/2 cup tomato sauce on bottom of a 9 by 13 inch nonstick baking pan. Arrange shells over sauce. Top with remaining sauce.
Bake for 30 minutes or until shells are hot. Sprinkle with black pepper to taste.
(I used Hains Fat Free Vegetable Broth)
Recipe Location: https://www.cdkitchen.com/recipes/recs/318/BroccoliStuffedShells72181.shtml
Recipe ID: 42965
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