Stuffed Shells Primavera
2 cups broccoli, chopped
2 medium zucchini, shredded
1 cup mushrooms, chopped
1 small onion, chopped
1/2 cup carrots, finely chopped
2 tablespoons butter
1 pinch nutmeg
1 pound ricotta cheese
2 cups mozzarella cheese
1 egg, lightly beaten
1/4 cup Parmesan cheese, grated
3 tablespoons fresh basil, chopped
12 oz package jumbo pasta shells, cooked and drained
30 oz jar Ragu Chunky Garden-style sauce
salt and pepper to taste
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.