Title: Stuffed shells primavera
 Categories: Pasta, Italian, Vegetables
      Yield: 6 Servings
 
      2 c  Chopped Fresh Broccoli
      2 md Zucchini; shredded
      1 c  Chopped Fresh Mushrooms
      1 sm Onion; chopped
    1/2 c  Finely Chopped Carrots
      2 tb Butter
      1 pn Nutmeg
      1 lb Ricotta Cheese
      2 c  Mozzarella Cheese
      1    Egg; lightly beaten
    1/4 c  Parmesan Cheese; grated
      3 tb Chopped Fresh Basil
      1 pk Jumbo Pasta Shells *
      1    Jar Spaghetti Sauce **
           Salt and Pepper to taste
 
  * 12oz package, shells for stuffing, cooked and drained. ** 30oz jar
  Ragu Chunky Gardenstyle or use homemade Preheat oven to 350øF. In a
  large skillet, saute broccoli, zucchini, mushrooms, onion and carrots
  in butter until vegetables are tender. Season with nutmeg, salt and
  pepper. In a large bowl, thoroughly combine ricotta cheese,
  mozzarella cheese, egg, Parmesan cheese and basil. Add sauteed
  vegetables; stir to mix well. Spoon 1 cup spaghetti sauce evenly in a
  13x9" baking dish. Fix shells with vegetable-cheese mixture. Arrange
  in baking dish. Spoon remaining sauce over shells. Bake covered, 45
  mins. Bake uncovered, 10 mins or until bubbly.