Ingredients
24 uncooked jumbo pasta shells1 carton (15 ounces) part-skim ricotta cheese3 cups frozen chopped broccoli, thawed and drained1 cup shredded part-skim mozzarella cheese2 large egg whites1 tablespoon minced fresh basil or 1 teaspoon dried basil1/2 teaspoon garlic salt1/4 teaspoon pepper1 jar (26 ounces) meatless spaghetti sauce2 tablespoons shredded Parmesan cheese
Preparation
Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water.
Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells.
Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.
