2 cup Chopped Fresh Broccoli
2 medium Zucchini, shredded
1 cup Chopped Fresh Mushrooms
1 small Onion, chopped
1/2 cup Finely Chopped Carrots
2 tbsp Butter
1 pinch Nutmeg
1 lb Ricotta Cheese
2 cup Mozzarella Cheese
1 Egg, lightly beaten
1/4 cup Parmesan Cheese, grated
3 tbsp Chopped Fresh Basil
1 package Jumbo Pasta Shells *
1 Jar Spaghetti Sauce **
Salt and Pepper to taste
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* 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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