2 tbsp. vegetable oil
2 c. chopped fresh broccoli
2 med. zucchini, shredded
1 c. chopped fresh mushrooms
1 sm. onion, chopped
1/2 c. finely chopped carrots
Pinch nutmeg
Salt & pepper to taste
1 lb. part skim ricotta cheese
2 c. (8 oz.) shredded part skim Mozzarella cheese
1 egg, lightly beaten
1/4 c. grated Parmesan cheese
3 tbsp. chopped fresh basil or 1 tbsp. dried basil
1 (27 1/2 oz.) jar Ragu Today's Recipe Pasta Sauce-Garden Harvest, divided
1 (12 oz.) pkg. jumbo pasta shells, cooked & drained

1. Heat oven to 350 degrees.

2. In a large skillet heat oil; saute broccoli, zucchini, mushrooms, onion and carrots uncovered until tender. Season with nutmeg, salt and pepper; set aside.

3. In a large bowl thoroughly combine ricotta cheese, Mozzarella cheese, egg, Parmesan cheese and basil.

4. Add vegetables; stir to mix well.

5. Spoon 1 cup pasta sauce evenly in 13"x9" baking dish. Fill shells with vegetable-cheese mixture. Arrange in baking dish. Spoon remaining sauce over shells.

6. Bake, covered 45 minutes. Uncover and bake 10 minutes or until bubbly. 7. Serve.