Ingredients
1/2 bunch broccoli
2 cup lowfat cottage cheese
1 egg, beaten
1 tbsp basil
1 tbsp marjoram
3 cup tomato sauce
12 oz. jumbo pasta shells, cooked aldente, rinsed, cooled, and seperated
Preparation
Peel outer layer from broccoli stems and steam broccoli about 10 minutes. cut off florets and mince stems. Place stems in bowl with cottage cheese, egg, and herbs; mix. Put a few spoonfuls of tomato sauce in a shallow baking pan. Stuff shells with cheese mixture and lay in pan along with broccoli florets. Top with remaining tomato sauce. Bake, uncovered, for about 20 minutes at 400 degrees.
