Name: 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

Stuffed Shells Primavera

Ingredients

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 ounces package jumbo pasta shells, cooked and drained
30 ounces 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.