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Ingredientes
- 1/4 c. vegetable broth
- 1 c. mushrooms, minced
- 1/2 c. onions, minced
- 2 x cloves garlic, chopped
- 1 Tbsp. fresh oregano, chopped
- 1 Tbsp. fresh basil, chopped
- 2 c. nonfat ricotta cheese
- 2 1/4 c. broccoli, minced, steamed
- 3 x egg whites, lightly beaten
- 18 x jumbo pasta shell, cooked al dente and
- 2 c. tomato sauce fresh grnd black pepper to taste
Direcciones
- Place broth in skillet over medium heat. Add in mushrooms, onions, and garlic.
- Cook, stirring, for 5 min or possibly till lightly browned.
- Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites.
- Preheat oven to 350F.
- Stuff liquid removed shells with ricotta-broccoli mix.
- Spread 1/2 c. tomato sauce on bottom of 9 by 13 inch nonstick baking pan.
- Arrange shells over sauce. Top with remaining sauce.
- Bake for 30 min or possibly till shells are warm. Top with black pepper to taste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 165 | |
| Calories from Fat 80 | 48% |
| Total Fat 8.89g | 11% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 561mg | 23% |
| Potassium 497mg | 14% |
| Total Carbs 11.36g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.87g | 3% |
| Protein 11.55g | 18% |
