meal / dish
method
occasion
ingredient
cuisine
photo
recipEbox log in
log out
register (it's free!)
forgot password?
help/FAQ
BROWSE MOREbroccoli
vegetables A-C
cauliflower
bean sprouts
cabbage
asparagus
celery
carrots
corn
pasta with broccoli
RECIPE TOOLS:
print
shopping list
email
save
add photo
mastercook
add review
rate recipe
mobile
puzzleSHARE:
Broccoli Stuffed Shells
Ready in: 1-2 hrs 
Difficulty: 3/5
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)
NUTRITION:
This Broccoli Stuffed Shells recipe from CDKitchen serves/makes 6
Recipe ID: 42965
REVIEWS:
0 Reviews So Far Be the first to review it!
