Broccoli Stuffed Shells
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. Serves 6
0 Response to "Broccoli Stuffed Shells Recipe"
Posting Komentar