Broccoli & Cheese Stuffed Shells

24 uncooked jumbo pasta shells (WW if you can find them)
15 oz. part-skim ricotta cheese
10 oz. frozen chopped broccoli, thawed and drained
4 oz. shredded part-skim mozzarella cheese
2 egg whites
1T minced fresh basil or 1 tsp. dried basil
1/2 tsp. garlic salt (I use 1 or 2 fresh garlic cloves, minced)
1/4 tsp. pepper
26 oz. meatless spaghetti sauce (I just use my homemade)
2T shredded Parmesan or Romano cheese

Cook pasta according to package directions. In a bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings; mix well. Drain pasta.

Spread half of the spaghetti sauce in a 13x9 baking dish sprayed with oil. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. Cover and bake at 375* for 25 min. Uncover; sprinkle with Parm cheese. Bake 5 minutes longer or until heated through.

1 shell = 2 WW points