*  Exported from  MasterCook II  *
 
                          BROCCOLI STUFFED SHELLS
 
 Recipe By     : Net
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Pasta
                 Vegetables                       Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           vegetable broth
    1      cup           mushrooms -- chopped
      1/2  cup           onions -- chopped
    2      cloves        garlic -- minced
    1      T             fresh oregano -- minced
    1      T             fresh basil -- minced
    2      cups          nonfat ricotta cheese
    2 1/4  cups          broccoli -- chopped, steamed
    3                    egg whites -- lightly beaten
   18                    jumbo pasta shell -- cooked al dente and
    2      cups          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
 
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