Stuffed Shells With Vegetable Bolognese Sauce

• 15 ounces ricotta cheese 1 container
• 1 cup shredded mozzarella cheese about 8 oz
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 sweet onion large, finely chopped
• 1 zucchini medium, chopped
• 1 carrots large, chopped
• 1 red bell pepper or orange bell pepper, chopped
• 1 jar ragu pasta sauce 1 lb. 8 oz., Old World Style(R)
• 2 cups baby spinach leaves chopped
• 1 box jumbo pasta shells about 24 shells,cooked and drained

1. Preheat oven to 350u0b0. Combine ricotta, 1/2 cup mozzarella and parmesan cheese in medium bowl; set aside.
2. Heat olive oil in 4-quart saucepan over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in Meat Sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
3. Stuff shells with cheese mixture. Arrange shells In 13 x 9-inch baking dish sprayed with nonstick cooking spray. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
4. Bake covered 30 minutes or until heated through and cheese is melted.

ricotta cheese, mozzarella cheese, parmesan cheese, olive oil, sweet onion, zucchini, carrots, red bell pepper, pasta sauce, baby spinach, jumbo pasta

Taken from www.yummly.com/recipe/Stuffed-shells-with-vegetable-bolognese-sauce-297498 (may not work)