Veggie Stuffed Shells

Ingredients

1 16 oz. box of jumbo shells

1 jar of your favorite spaghetti sauce

1 small onion chopped fine

3 cloves of chopped garlic

1 thawed and drained box of frozen chopped spinach

1/2 C. grated carrots

1 zucchini diced into small pieces

1 yellow squash diced into small pieces

16 oz. or ricotta cheese

1 C. shredded mozzarella cheese

salt and pepper to taste

basil leaves for garnish

Directions

Cook and drain shells according to directions. While the shells drain, sauté the onion and garlic in two tablespoons of olive oil for about 1 minute. Add all the vegetables and cook until the vegetables become slightly wilted, about 6 minutes. Turn off the flame under the vegetables and add the cheeses and the salt and pepper to the vegetables. Mix thoroughly. Using a tablespoon, stuff each shell with the vegetable and cheese mixture.  Line a 9x13 glass baking dish with some spaghetti sauce and add the stuffed shells to cover the dish. Cover the shells with the remaining sauce. Add more grated or shredded  cheese to the top of the shells if desired. Bake in a preheated oven at 375 degrees for about 20 minutes. Before serving, add fresh basil leaves for garnish.

Darcy Kennedy, New Windsor, NY