* 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.
From Rhode Island Hospital's "Healthy Cooker"