Title: Broccoli stuffed shells
      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 tb Minced fresh oregano
      1 tb 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.