| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Italian |
Pasta, Italian, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 12oz package, shells for stuffing, cooked and drained. ** 30oz jar Ragu
Chunky Gardenstyle or use homemade Preheat oven to 350°F. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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