Stuffed Pasta

• 1 box large stuffable pasta
• 1 container nonfat Ricotta
• 2 boxes frozen chopped spinach
• 1 c. shredded carrot
• 2 c. chopped mushrooms
• 1 jalapeno pepper, diced
• 3 cloves garlic, chopped
• 2 medium to large onions, chopped
• vegetable broth or cooking wine
• Romano Italian cheese
• your favorite tomato gravy

1. Defrost chopped spinach.
2. Cook pasta according to directions on the box.
3. Heat broth (or wine).
4. Add carrots, pepper, garlic and onion.
5. Saute until wilted slightly, then add mushrooms. Continue to saute until mushrooms are wilted.
6. Add defrosted spinach and simmer.
7. Add the Ricotta and mix well.
8. Remove from heat.
9. Fill each pasta and place into baking dish.
10. Once dish is filled, cover pasta with tomato gravy and sprinkle with cheese. Cover dish and bake at 350u0b0 for 30 minutes.

stuffable pasta, spinach, carrot, mushrooms, pepper, garlic, onions, vegetable broth, romano italian cheese, your favorite tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702467 (may not work)