Stuffed Shells Primavera(Serves 6)

• 2 c. chopped fresh broccoli
• 2 medium zucchini, shredded
• 1 c. chopped fresh mushrooms
• 1 small chopped onion
• 1/2 c. finely chopped carrots
• 1/4 c. Parmesan cheese
• 3 Tbsp. chopped fresh basil
• 1 (30 oz.) can crushed tomatoes
• 1 (12 oz.) pkg. jumbo pasta shells for stuffing
• 1 clove garlic, chopped
• 2 Tbsp. butter
• 2 Tbsp. oil
• salt and pepper to taste
• pinch of nutmeg
• 1 lb. Ricotta
• 2 c. shredded Mozzarella cheese
• 1 egg, slightly beaten

1. Simmer tomatoes, oil, basil, garlic, salt and pepper; cook 20 minutes.
2. Heat oven to 350u0b0.
3. Saute broccoli, zucchini and mushrooms.
4. Season with nutmeg and pepper.
5. In large bowl, combine Ricotta cheese and vegetables; mix well.
6. Spoon 1 cup pasta sauce evenly on bottom of 13 x 9-inch baking dish.
7. Fill shells with vegetables and cheese mixture.
8. Arrange over sauce in dish.
9. Spoon remaining sauce over shells.
10. Bake, covered, 45 minutes and uncovered 10 minutes until bubbly and serve.

fresh broccoli, zucchini, fresh mushrooms, onion, carrots, parmesan cheese, fresh basil, tomatoes, jumbo pasta shells, clove garlic, butter, oil, salt, nutmeg, ricotta, mozzarella cheese, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=691193 (may not work)