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Stuffed shells primavera

Yield: 6 Servings

Ingredients:

• 2 c Chopped Fresh Broccoli
• 2 md Zucchini; shredded
• 1 c Chopped Fresh Mushrooms
• 1 sm Onion; chopped
• 1/2 c Finely Chopped Carrots
• 2 tb Butter
• 1 pn Nutmeg
• 1 lb Ricotta Cheese
• 2 c Mozzarella Cheese
• 1 Egg; lightly beaten
• 1/4 c Parmesan Cheese; grated
• 3 tb Chopped Fresh Basil
• 1 pk Jumbo Pasta Shells *
• 1 Jar Spaghetti Sauce **

Instructions:

Salt and Pepper to taste * 12oz package shells for stuffing cooked and drained. ** 30oz jar Ragu Chunky Gardenstyle or use homemade Preheat oven to 350øF. In a large skillet saute broccoli zucchini mushrooms onion and carrots in butter until vegetables are tender. Season with nutmeg salt and pepper. In a large bowl thoroughly combine ricotta cheese mozzarella cheese egg Parmesan cheese and basil. Add sauteed vegetables; stir to mix well. Spoon 1 cup spaghetti sauce evenly in a 13x9" baking dish. Fix shells with vegetable-cheese mixture. Arrange in baking dish. Spoon remaining sauce over shells. Bake covered 45 mins. Bake uncovered 10 mins or until bubbly.

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