Total Time
1hr
Prep 30 mins
Cook 30 mins

This recipe whips up in no time. They freeze very well. The recipe comes from Light & Tasty Magazine.

Ingredients Nutrition

Directions

  1. Cook pasta shells according to package directions; Drain Shells.
  2. In a bowl, combine the ricotta cheese, broccoli, mozzarella cheese, egg whites and seasonings; mix well.
  3. Spread half of the jar of spaghetti sauce into a 13-inch x 9-inch 2-inch baking dish coated with nonstick cooking spray.
  4. Stuff shells with ricotta mixture; arrange in pan over spaghetti sauce, pour remaining Spaghetti sauce over top of the pasta shells.
  5. Cover and bake at 375 degrees for 25 minutes, uncover; sprinkle with Parmesan cheese& bake 5 minutes longer or until heated through.
Most Helpful

Easy to make, and in our regular family rotation now.

RuthlessWr October 20, 2007

Easy, easy, easy! I only made 19 shells since that was all that would fit into the dish. I used fat-free ricotta and eyeballed the parmesan. The taste was great and no one would guess how easy it is! Thanks.

Ducky March 10, 2005

This turned out real yummy! I used whole eggs instead of egg whites(being lazy), otherwise, followed it exactly. Very nice flavor, and I thought there wouldn't be enough sauce, but there was. I served this with a nice salad. Thanks Barb!

Sharon123 February 08, 2005