Pre-heat oven to 375F.
Boil pasta according to package directions. Drain and set aside.
Steam broccoli with a little water, covered in microwave, for about 6 minutes. Drain well and pat dry.
Combine broccoli, mushrooms, ricotta cheese, mozzarella cheese, egg white, garlic, oregano, basil, and pepper. Stir together until well blended. Pour 1/2 cup pasta sauce or tomatoes over bottom of 8x8 square baking pan. Spoon 1 round tablespoon of filling into each shell and place open-side up in an even layer in the pan. Pour remaining sauce or tomatoes over and around shells. Cover pan with foil. Bake at 375F for about 25 minutes until heated through, and serve.
Note: I like to serve these with the frozen New York "Lite" garlic bread. 1 piece is 3 pts and I think it's worth it! :-)
Yields: 16 shells (4 servings of 4 shells each)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4|
|Calories from Fat: 183 (30%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 133.8mg||41 %|
|Sodium 832.2mg||29 %|
|Potassium 730.5mg||19 %|
|Total Carbohydrate 69.3g||20 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 66.1g|
|Protein 38.7g||55 %|
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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: 615
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