Stuffed Vegetarian Shells
When my aunt first told me about these shells, they sounded like a lot of work—but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. —Amelia Hopkin, Salt Lake City, Utah
Ingredients
- 24 uncooked jumbo pasta shells
- 1 carton (15 ounces) part-skim ricotta cheese
- 3 cups frozen chopped broccoli, thawed and drained
- 1 cup shredded part-skim mozzarella cheese
- 2 large 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
