Title: Stuffed Shells Primavera
Categories: Pasta Italian Vegetable
Yield: 6 Servings
| 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 ** |
| | | 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.