---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

     Title: Broccoli Stuffed Shells
Categories: Low, Fat
     Yield: 1 servings

   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 T  Minced fresh oregano
     1 T  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. A slightly modified recipe from Schlesinger's _500 Fat-Free
 Recipes_:

 From:    [email protected] (Michelle Dick)
 converted to MM by Donna Webster     [email protected]

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