24 uncooked jumbo pasta shells
1 (15oz)part-skim ricotta cheese
1 (10oz)frozen chopped broccoli, thawed and drained
4 oz shredded part-skim mozzarella cheese
2 egg whites (or egg sub)
1 tsp dried basil
1/2 tsp garlic salt
1/4 tsp pepper
1 (26oz)jar meatless spaghetti sauce
2 Tbs shredded parmesan cheese
Pam spray


Cook pasta shells according to package directions; Drain Shells.
Mix ricotta cheese, broccoli, mozzarella cheese, egg whites and seasonings; mix well.

Spread half of the jar of spaghetti sauce into a 13-inch x 9-inch 2-inch baking dish coated with nonstick cooking spray.

Stuff shells with ricotta mixture; arrange in pan over spaghetti sauce, pour remaining Spaghetti sauce over top of the pasta shells.
Cover and bake at 375 25 minutes, uncover; sprinkle with Parmesan cheese& bake 5 minutes longer,til heated through.

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Avoid Fruits~N~Nuts....you are what you eat!!!

I've had these before with spinach in place of the broccoli and I loved them!! Broccoli might be more kid friendly though...not sure. But an easy fun recipe to take to when someone has a baby, death, etc.

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my daughter loves the broccoli and cheese raviolis you can buy w/garlic alfredo!!!

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Avoid Fruits~N~Nuts....you are what you eat!!!

This sounds great for my veggie ds!

this sounds good!!