Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable broth (I used
Hains Fat Free Vegetable
Broth)
1 c Chopped mushrooms
1/2 c Chopped onions
2 Cloves garlic, minced
1 tb Minced fresh oregano
1 tb Minced fresh basil
2 c Nonfat ricotta cheese
2 1/4 c Chopped broccoli, steamed
3 Egg whites, lightly beaten
18 Jumbo shell macaroni, cooked
Al dente and drained
2 c 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.

Posted by artemis#netcom.com (Michelle Dick) to the Fatfree Digest
[Volume 14 Issue 25] Jan. 25, 1995. A slightly modified recipe from
Schlesinger's _500 Fat-Free Recipes_:

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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