1/4 cup water, non-fat vegetable broth
1 cup chopped mushrooms
1/2 cup chopped onions
1 clove garlic, minced
1/2 tsp dried oregano leaves
1/2 tsp dried basil leaves
1/4 tsp black pepper
2 cups non-fat ricotta or cottage cheese
2 1/4 cups chopped broccoli, steamed
3 egg whites, lightly beaten
24 jumbo shell macaroni
2 cups tomato sauce
-Heat 1/4 cup water or broth in skillet over med heat. Add mushrooms, onions
and garlic. Cook and stir over med heat for 5 minutes or until lightly
-browned. Add more liquid during this process if needed
-Remove from heat and stir in oregano, basil, pepper, ricotta, broccoli and
egg whites
-Preheat oven to 350. Stuff drained shells with ricotta-broccoli mixture
-Spread 1/2 cup tomato sauce on bottom of baking dish
-Arrange stuffed shells over sauce; top with remaining sauce
-Bake for 30 minutes