Stuffed Jumbo Shells With Broccoli
|Jumbo whole wheat pasta shells||12 Ounce|
|Broccoli||1⁄2 Bunch (50 gm)|
|Low-fat cottage cheese||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Grated nutmeg||1 Dash|
|Tomato sauce||3 Cup (48 tbs)|
Bring water to a boil in a large pot.
Add the shells and cook until al dente, about 10 to 12 minutes.
Do not overcook.
Drain the shells immediately, then rinse under cold water until cool.
Separate the shells carefully and set aside.
Peel the tough outer layer from the broccoli stems and steam the broccoli until crisp-tender, about 10 minutes.
Cut off the broccoli florets to a length of about two inches.
Mince the broccoli stems.
Place the minced broccoli stems in a large mixing bowl with the cottage cheese, eggs, basil, and nutmeg.
Mix together well.
Stuff the cooked shells with the cheese mixture.
Layer a few spoonfuls of tomato sauce in the bottom of two shallow 8 X 8-inch baking dishes.
Place the stuffed shells in the baking dishes along with the broccoli florets.
Top with the remaining tomato sauce.
Bake uncovered at 400° for 20 minutes.