Stuffed Vegetarian Shells

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

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 24  uncooked jumbo pasta shells
• 1 (15 ounce) carton part-skim ricotta cheese
• 1 (10 ounce) package  frozen chopped broccoli, thawed and drained
• 4  ounces  shredded part-skim mozzarella cheese
• 2  egg whites
• 1  tablespoon  minced fresh basil or 1  teaspoon dried basil
• 1⁄2 teaspoon  garlic salt
• 1⁄4 teaspoon pepper
• 1 (26 ounce) jar  meatless sauce
• 2  tablespoons  shredded parmesan cheese
•  nonstick cooking spray

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.