Stuffed shells primavera
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped Fresh Broccoli |
| 2 | mediums | Zucchini; shredded |
| 1 | cup | Chopped Fresh Mushrooms |
| 1 | small | Onion; chopped |
| ½ | cup | Finely Chopped Carrots |
| 2 | tablespoons | Butter |
| 1 | pinch | Nutmeg |
| 1 | pounds | Ricotta Cheese |
| 2 | cups | Mozzarella Cheese |
| 1 | Egg; lightly beaten | |
| ¼ | cup | Parmesan Cheese; grated |
| 3 | tablespoons | Chopped Fresh Basil |
| 1 | pack | Jumbo Pasta Shells * |
| 1 | Jar Spaghetti Sauce ** | |
| Salt and Pepper to taste | ||
Directions
* 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.