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STUFFED SHELLS PRIMAVERA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian
Vegetables
Amount Measure Ingredient -- Preparation Method
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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.
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