Broccoli Stuffed Shells

55 minutes Prep: 20 minutes Cook: 35 minutes

175 calories per serving view nutrition facts

3-4 servings suggest servings

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Ingredients

1/4	cup	vegetable stock
1	cup	mushrooms	chopped
1/2	cup	onions	chopped
2	each	garlic cloves	peeled and minced
1	tablespoon	oregano	minced fresh
1	tablespoon	basil	minced fresh
2	cups	ricotta cheese
2 1/4	cups	broccoli florets	steamed, chopped
3	each	egg whites	lightly beaten
18	each	pasta, jumbo shells	cooked, al dente and drained
2	cups	tomato sauce
1	x	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.

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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Nutrition Facts

Serving Size 226g

Amount per Serving

Calories 175 45% of calories from fat

	% Daily Value*
Total Fat 9.0g	13%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 32mg	11%
Sodium 133mg	6%
Total Carbohydrate 16.0g	5%
Dietary Fiber 3.0g	11%
Sugars 6.0g
Protein 9.0g	19%

Vitamin A	21%		Vitamin C	33%
Calcium	17%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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