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Three-Cheese Pasta Shells

1 (26 ounce) jar of your favorite spaghetti sauce
1/2 cup shredded carrots
1/2 cup shredded zucchini
1/2 cup sliced fresh mushrooms
1/4 cup chopped green onions
1 garlic clove, minced
1 teaspoon canola oil
1 (15 ounce) carton reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup shredded part-skim mozzarella cheese
2 tsp. dried basil
16 jumbo pasta shells, cooked and drained

In a skillet, saute carrots, zucchini, mushrooms, onions and garlic in oil until tender-crisp. Remove from the heat and stir in the cheeses and basil.

Lightly coat an 11 x 7 x 2 baking dish with nonstick cooking spray and spread a couple spoons of spaghetti sauce over the bottom of the dish.

Stuff pasta shells with cheese/veggie mixture and arrange in prepared baking dish.

Top with the remaining spaghetti sauce.

Cover and bake at 350 degrees for 40-45 minutes or until heated through.

*Change this up completely by using salsa instead of spaghetti sauce!

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