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Stuffed Vegetarian Shells

24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 egg whites
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons shredded Parmesan cheese

Cook pasta according to package directions. In a bowl, combine the
ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta

Printed from tasteofhome.com May 17, 2008

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Stuffed Vegetarian Shells cont.

and rinse in cold water. Spread half of the spaghetti sauce into
13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Stuff
pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour
remaining sauce over pasta shells. Cover and bake at 375° for
25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5 minutes
longer or until heat through.

Yield: 8 servings.