Veggie Stuffed Shells

Veggie Stuffed Shells (Adapted from Woman's Day)

12 ounces jumbo pasta shells
2 teaspoons olive oil
2 1/2 cups chopped broccoli florets
1 cup shredded carrots
1/2 cup chopped onion
2 garlic cloves, minced
10 ounces frozen chopped spinach, thawed and squeezed dry
1/3 cup vegetable broth
1/4 cup chopped fresh basil
1 cup ricotta cheese
3 tablespoons fresh grated Parmesan cheese
1/4 teaspoon crushed red pepper
salt and fresh ground black pepper
1 1/2 cups marinara sauce
2 ounces (about 1/2 cup) shredded mozzarella cheese

Preheat oven to 400 degrees.

In a large pot of boiling salted water, add pasta and cook according to package directions. Drain, arrange them in a single layer on a large baking sheet and set aside to cool.

Meanwhile, in a large skillet, heat oil over medium-high. Add broccoli, carrots, onions and garlic - cook until just tender, about 3 minutes. Stir in spinach and vegetable broth - cover and cook 2 minutes. Remove cover and cook until liquid has mostly evaporated. Remove from the heat and stir in basil, ricotta, Parmesan and crushed red pepper - season with salt and pepper.

Spread marinara over the bottom of a 9" x 13" baking dish coated with cooking spray.

Spoon about 1 rounded tablespoon of the filling into each shell and set each into the baking dish. Sprinkle the top with mozzarella and cover with foil. Place into the oven and bake until bubbly, about 35 minutes. Remove and let cool slightly - serve with a sprinkling of fresh grated Parmesan cheese, if desired.

Makes about 6 servings.

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