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 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.