Veggie Stuffed Shells

I still had half a box left of jumbo shells, so we made these for dinner last night! They were so easy and sooo delicious. The great part is you can really add in anything you want or substitute frozen/fresh ingredients based on what you have handy! We added some zucchini this time.

INGREDIENTS:
* 1 box (12 oz) jumbo pasta shells
* 2 tsp olive oil
* 1/2 bunch broccoli, chopped (2 1/2 cups)
* 1 cup shredded carrots
* 1 small onion, chopped
* 1 colve garlic, minced
* 1 box (10 oz) frozen spinach, thawed and coarsely cut
* 1/4 cup chopped basil
* 1 cup part-skim ricotta (or small curd cottage cheese)
* 2 Tbsp grated Parmesan
* 1/4 tsp each pepper and salt
* 1 1/2 cups spaghetti sauce
* 1/2 cup shredded mozzerella

DIRECTIONS:
1. Heat oven to 400. Cook pasta in a large pot of boilingwater, as directed on box. Drain and rinse with cool water.
2. Meanwhile, heat oil in large skillet over medium heat. Saute broccoli, carrots, onions, and garlic 3 min. Add spinach and 1/2 cup water. Cover and cook 2 min until vegetable are tender.
3. Remove cover. Cook until liquid is mostly evaporated. Remove from heat. Stir in basil, ricotta, Parmesan, salt, and pepper. Spread sauce on bottom of 13x9 baking dish.
4. Spoon 1 rounded Tbsp filling into each shell, arranged in baking dish. Sprinkle with mozzerella. Cover tightly with foil. Bake 35 min until hot and bubbly.

Serves about 6 people, makes about 28 shells.