Broccoli Stuffed Shells

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℉ (180℃).

Stuff drained shells with ricotta-broccoli mixture.

Spread ½ 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.