Stuffed shells primavera

Ingredients

Quantity		Ingredient
2	cups	Chopped Fresh Broccoli
2	mediums	Zucchini; shredded
1	cup	Chopped Fresh Mushrooms
1	small	Onion; chopped
½	cup	Finely Chopped Carrots
2	tablespoons	Butter
1	pinch	Nutmeg
1	pounds	Ricotta Cheese
2	cups	Mozzarella Cheese
1		Egg; lightly beaten
¼	cup	Parmesan Cheese; grated
3	tablespoons	Chopped Fresh Basil
1	pack	Jumbo Pasta Shells *
1		Jar Spaghetti Sauce **
		Salt and Pepper to taste

Directions

* 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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