Stuffed shells primavera
Yield: 6 servings
Ingredients:
- 2 c Chopped Fresh Broccoli 2 c Mozzarella Cheese
- 2 md Zucchini; shredded 1 Egg; lightly beaten
- 1 c Chopped Fresh Mushrooms 1/4 c Parmesan Cheese; grated
- 1 sm Onion; chopped 3 tb Chopped Fresh Basil
- 1/2 c Finely Chopped Carrots 1 pk Jumbo Pasta Shells *
- 2 tb Butter 1 Jar Spaghetti Sauce **
- 1 pn Nutmeg Salt and Pepper to taste
- 1 lb Ricotta Cheese
Instructions:
* 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.
