Stuffed Shells Primavera Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Chopped Fresh Broccoli,
2 medium: Zucchini, shredded
1 cup: Chopped Fresh Mushrooms,
1 small: Onion, chopped
1/2 cup: Finely Chopped Carrots,
2 tbsp: Butter,
1 pinch: Nutmeg,
1 lbs: Ricotta Cheese,
2 cup: Mozzarella Cheese,
1: Egg, lightly beaten
1/4 cup: Parmesan Cheese, grated
3 tbsp: Chopped Fresh Basil,
1 package: Jumbo Pasta Shells *,
1 Jar: Spaghetti Sauce **,
Salt and Pepper to taste,
Directions:
* 12oz package, shells for stuffing, cooked and drained. ** 30oz jar
Ragu Chunky Gardenstyle or use homemade Preheat oven to 350
F. 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.
Source from luhu.jp
Ragu Chunky Gardenstyle or use homemade Preheat oven to 350
F. 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.
Source from luhu.jp