Three-Cheese Pasta Shells

• 1 jar (16 ounces) salsa
• 1 can (8 ounces) no-salt-added tomato sauce
• 1/2 cup shredded carrots
• 1/2 cup shredded zucchini
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped green onions
• 1 garlic clove, minced
• 1 teaspoon canola oil
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 cup egg substitute
• 2 teaspoons dried basil
• 16 jumbo pasta shells, cooked and drained

1. In a bowl, combine the salsa and tomato sauce; spread half in an 11x7-in. baking dish coated with cooking spray.
2. In a skillet, saute the carrot, zucchini, mushrooms, onions and garlic in oil until crisp-tender. remove from the heat. stir in the cheeses, egg substitute and basil. Stuff into pasta shells; place in prepared baking dish. Top with the remaining salsa mixture. Cover and bake at 350u0b0 for 40-45 minutes or until heated through.

salsa, salt, carrots, zucchini, mushrooms, green onions, garlic, canola oil, ricotta cheese, parmesan cheese, mozzarella cheese, egg substitute, basil, pasta shells

Taken from www.tasteofhome.com/recipes/three-cheese-pasta-shells/ (may not work)