Stuffed Shells Primavera
Ingredients
- 2 cup broccoli, chopped
- 2 medium zucchini, shredded
- 1 cup mushrooms, chopped
- 1 small onion, chopped
- 1/2 cup carrots, finely chopped
- 2 tablespoon butter
- 1 pinch nutmeg
- 1 pound ricotta cheese
- 2 cup mozzarella cheese
- 1 egg, lightly beaten
- 1/4 cup Parmesan cheese, grated
- 3 tablespoon fresh basil, chopped
- 12 ounce package jumbo pasta shells, cooked and drained
- 30 ounce jar Ragu Chunky Garden-style sauce
- salt and pepper to taste
Instructions
Preheat oven to 350F. 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 minutes. Bake uncovered, 10 minutes or until bubbly.