2 cups chopped fresh broccoli
2 medium zucchini, shredded
1 cup chopped fresh mushrooms
1 small onion, chopped
1/2 cup finely chopped carrots
2 tablespoons margarine
Pinch nutmeg
1 pound Ricotta cheese
2 cups shredded Mozzarella cheese
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh basil
1 12-ounce package jumbo pasta shells for stuffing, cooked and drained
1 30-ounce jar Ragú Chunky Gardenstyle Pasta Sauce
Servings: 6
1. Preheat oven to 350 degrees F. In a large skillet, sauté broccoli, zucchini, mushrooms, onion and carrots in margarine until vegetables are tender. Season with nutmeg.
2. In a large bowl, thoroughly combine Ricotta cheese, Mozzarella cheese, egg, Parmesan cheese and basil. Add sautéed vegetables; stir to mix well.
3. Spoon 1 cup sauce evenly in a 13 × 9-inch baking dish. Fill 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.
2 medium zucchini, shredded
1 cup chopped fresh mushrooms
1 small onion, chopped
1/2 cup finely chopped carrots
2 tablespoons margarine
Pinch nutmeg
1 pound Ricotta cheese
2 cups shredded Mozzarella cheese
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh basil
1 12-ounce package jumbo pasta shells for stuffing, cooked and drained
1 30-ounce jar Ragú Chunky Gardenstyle Pasta Sauce
Servings: 6
1. Preheat oven to 350 degrees F. In a large skillet, sauté broccoli, zucchini, mushrooms, onion and carrots in margarine until vegetables are tender. Season with nutmeg.
2. In a large bowl, thoroughly combine Ricotta cheese, Mozzarella cheese, egg, Parmesan cheese and basil. Add sautéed vegetables; stir to mix well.
3. Spoon 1 cup sauce evenly in a 13 × 9-inch baking dish. Fill 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.
