Broccoli Stuffed Shells
Yield
3 servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable stock
|
|
| 1 | cup |
mushrooms
chopped |
*
|
| ½ | 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 ¼ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable stock
|
|
| 237 | ml |
mushrooms
chopped |
*
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 15 | ml |
oregano
minced fresh |
|
| 15 | ml |
basil
minced fresh |
|
| 473 | ml |
ricotta cheese
|
|
| 532 | ml |
broccoli florets
steamed, chopped |
|
| 3 | each |
egg whites
lightly beaten |
*
|
| 18 | each |
pasta, jumbo shells
cooked, al dente and drained |
* |
| 473 | ml |
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℉ (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.
