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  • Healthy Serving: Recipe Directory

  • Broccoli-Stuffed Ricotta Shells

  • Ingredients:

    • 6 cups coarsely chopped broccoli flowerets and peeled stems
    • 1 small onion, chopped
    • 1 garlic clove, pressed or minced
    • 2 cups part skim milk ricotta cheese
    • 2 eggs* 1/4 tsp. white pepper
    • 1/2 tsp. dried rosemary
    • 1/4 tsp. nutmeg
    • 28 Jumbo Pasta shells (7 oz. Total)
    • 4 cups marinara or meatless spaghetti sauce

    * Replacing the 2 eggs with 4 egg whites will lower the cholesterol and calorie content of this recipe.

    Prepare sauce. In large saucepan, cook broccoli in 1 inch boiling water 8-10 minutes or until tender; drain. Finely chop broccoli in a food processor or with a heavy knife; set aside. In a small skillet sprayed with Pam, over medium heat, saut onion and garlic: cook until onion is soft. Remove from heat; cool. In a large bowl, stir ricotta cheese and eggs together until well blended. Add pepper, rosemary, nutmeg, onion and chopped broccoli. Mix well. Cook pasta shells 8-10 minutes or until tender, but firm to the bite. Drain and rinse with cold water. Stuff each shell with 2 1/2 tablespoons of broccoli mixture. Pour 1/2 of sauce into a 9x13 inch pan. Arrange filled shells in sauce and spoon remaining sauce on top. Cover and bake in 350 oven for 30 minutes. Yields 8 servings.

    Per serving:

    • Calories: 278
    • Sodium: 735 mg.
    • Fat: 7 g
    • Calories from fat: 23%
    • Cholesterol: 83 mg.

    From Rhode Island Hospital's "Healthy Cooker"