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6 servings
suggest servings
| 2 | cups | broccoli florets | fresh, chopped |
| 2 | medium | zucchini | shredded |
| 1 | cup | mushrooms | fresh chopped |
| 1 | small | onion | chopped |
| 1/2 | cup | carrots | finely chopped |
| 2 | tablespoons | butter | |
| 1 | pinch | nutmeg | |
| 1 | pound | ricotta cheese | |
| 2 | cups | mozzarella cheese | |
| 1 | each | egg | lightly beaten |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 3 | tablespoons | basil | chopped fresh |
| 12 | ounces | pasta shells, jumbo | cooked, drained |
| 30 | ounces | spaghetti sauce | chunky, garden style, or homemade |
| 1 x | salt and black pepper | to taste |
Preheat oven to 350F.
In a large skillet, sauté 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 sautéed 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.
| % Daily Value* | |
| Total Fat 25.0g | 38% |
| Saturated Fat 12.0g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 283mg | 12% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 6.0g | 24% |
| Sugars 20.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 71% | Vitamin C | 51% | |
| Calcium | 34% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Sage was a sacred ceremonial herb of the Romans and was associated with immortality. It was believed to increase mental acuity. Charlemagne had it grown in his royal gardens. ...
Very moist cake. The frosting was delicious! My hubby thought it was outstanding!
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