Try this Broccoli Stuffed Shells recipe, or contribute your own.
Suggest a better descriptionPlace 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. Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 14 Issue 25] Jan. 25, 1995. A slightly modified recipe from Schlesingers _500 Fat-Free Recipes_: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (4055g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1570 | ||
Calories from Fat: 414 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46g | 61 % | |
Saturated Fat 25.5g | 127 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 154.1mg | 47 % | |
Sodium 18601.2mg | 641 % | |
Potassium 12291.1mg | 323 % | |
Total Carbohydrate 223.2g | 66 % | |
Dietary Fiber 54.6g | 219 % | |
Sugars, other 168.6g | ||
Protein 104.7g | 150 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1570
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