---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Broccoli Stuffed Shells
  Categories: Low, Fat
       Yield: 1 servings
  
     1/4 c  Vegetable broth (I used
            Hains Fat Free Vegetable
            Broth)
       1 c  Chopped mushrooms
     1/2 c  Chopped onions
       2    Cloves garlic, minced
       1 T  Minced fresh oregano
       1 T  Minced fresh basil
       2 c  Nonfat ricotta cheese
   2 1/4 c  Chopped broccoli, steamed
       3    Egg whites, lightly beaten
      18    Jumbo shell macaroni, cooked
            Al dente and drained
       2 c  Tomato sauce
            Fresh ground black pepper to
            Taste
  
   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.
   
   Stuff drained shells with ricotta-broccoli mixture.
   
   Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan.
   Arrange shells over sauce.  Top with remaining sauce.
   
   Bake for 30 minutes or until shells are hot.  Top with black pepper to
   taste. A slightly modified recipe from Schlesinger’s _500 Fat-Free
   Recipes_:
   
   From:    artemis@netcom.com (Michelle Dick)
   converted to MM by Donna Webster     Donna@webster.demon.co.uk
  
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