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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A friend passed this recipe along to me, and I love it because you can secretly sneak vegetables in that your family otherwise might not eat. Ingredients:
2 cups broccoli |
2 medium zucchini |
1 small onion |
1/2 cup carrot |
1 tablespoon butter |
1 pinch nutmeg |
1 pinch salt |
1 pinch pepper |
1 lb ricotta cheese |
2 cups mozzarella cheese, shredded |
1 egg |
1/4 cup parmesan cheese |
3 tablespoons basil |
12 large pasta shells |
1 (30 ounce) jar spaghetti sauce |
Directions:
1. Finely chop all of the vegetables. In a skillet, sauté them until they are tender.
2. Season with nutmeg, salt, and pepper.
3. In a large bowl, combine ricotta, mozzarella, egg, parmesan, and basil.
4. Mix in the vegetables.
5. Cook the jumbo shells according to package directions. Drain the water off.
6. Fill the shells with the cheese and veggie mixture. [Note: I often have more filling than I need. So, I just freeze it until the next time I make stuffed shells.].
7. Spoon 3/4 of the spaghetti sauce into the bottom of a glass baking dish. Place shells in the dish, then cover them with the remaining sauce.
8. Cover with foil.
9. Bake 45 minutes at 350°F.
10. Then uncover the dish and cook for an additional 10 minutes.
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