Stuffed Shells Primavera
Yield
6 servingsPrep
35 minCook
55 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
broccoli florets
fresh, chopped |
|
| 2 | medium |
zucchini
shredded |
|
| 1 | cup |
mushrooms
fresh chopped |
*
|
| 1 | small |
onions
chopped |
|
| ½ | cup |
carrots
finely chopped |
|
| 2 | tablespoons |
butter
|
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pound |
ricotta cheese
|
|
| 2 | cups |
mozzarella cheese
|
*
|
| 1 | each |
eggs
lightly beaten |
|
| ¼ | cup |
Parmesan cheese
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
broccoli florets
fresh, chopped |
|
| 2 | medium |
zucchini
shredded |
|
| 237 | ml |
mushrooms
fresh chopped |
*
|
| 1 | small |
onions
chopped |
|
| 118 | ml |
carrots
finely chopped |
|
| 3E+1 | ml |
butter
|
|
| 1 | pinch |
nutmeg
|
*
|
| 453.6 | g |
ricotta cheese
|
|
| 473 | ml |
mozzarella cheese
|
*
|
| 1 | each |
eggs
lightly beaten |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 45 | ml |
basil
chopped fresh |
|
| 346.8 | ml/g |
pasta shells, jumbo
cooked, drained |
* |
| 867 | ml/g |
spaghetti sauce
chunky, garden style, or homemade |
|
|
salt and black pepper
to taste |
*
|
Directions
Preheat oven to 350℉ (180℃).
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 minutes. Bake uncovered, 10 minutes or until bubbly.
