Stuffed Vegetarian Shells
"When my aunt first told me about these shells, they sounded like a lot of work—but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. —Amelia Hopkin, Salt Lake, Utah..."
INGREDIENTS
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24 uncooked jumbo pasta shells
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1 carton (15 ounces) part-skim ricotta cheese
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3 cups frozen chopped broccoli, thawed and drained
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1 cup shredded part-skim mozzarella cheese
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2 large egg whites
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1 tablespoon minced fresh basil or 1 teaspoon dried basil
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1/2 teaspoon garlic salt
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1/4 teaspoon pepper
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1 jar (26 ounces) meatless spaghetti sauce
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2 tablespoons shredded Parmesan cheese
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