Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Chopped Fresh Broccoli 2 c Mozzarella Cheese
2 md Zucchini; shredded 1 Egg; lightly beaten
1 c Chopped Fresh Mushrooms 1/4 c Parmesan Cheese; grated
1 sm Onion; chopped 3 tb Chopped Fresh Basil
1/2 c Finely Chopped Carrots 1 pk Jumbo Pasta Shells *
2 tb Butter 1 Jar Spaghetti Sauce **
1 pn Nutmeg Salt and Pepper to taste
1 lb Ricotta Cheese

* 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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