1/4 c Vegetable broth (I used Hains Fat Free Vegetable Broth) 1 c Chopped mushrooms 1/2 c Chopped onions 2 Cloves garlic, minced 1 T Minced fresh oregano 1 T Minced fresh basil 2 c Nonfat ricotta cheese 2 1/4 c Chopped broccoli, steamed 3 Egg whites, lightly beaten 18 Jumbo shell macaroni, cooked Al dente and drained 2 c Tomato sauce Fresh ground black pepper to Taste Place broth in skillet over medium heat. Add mushrooms, onions, and garlic. Cook, stirring, for 5 minutes or until lightly browned. Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites. Preheat oven to 350 degrees F. Stuff drained shells with ricotta-broccoli mixture. Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan. Arrange shells over sauce. Top with remaining sauce. Bake for 30 minutes or until shells are hot. Top with black pepper to taste. Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 14 Issue 25] Jan. 25, 1995. A slightly modified recipe from Schlesinger's _500 Fat-Free Recipes_: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?