I have a file folder of "recipes to try" many have been ripped from magazines or newspapers and this is one of those recipes, unfortunately I don't know which magazine it comes from.
Choose your favorite Marinara sauce, I make my own it is the Italian Sauce on the left hand side of the blog.
While cutting the vegetables up boil the pasta shells, according to directions on the package.When finished drain and place on baking sheet to cool.
Saute the broccoli, onion, carrots, and garlic. Add the water and the spinach and cover cook until tender and the moisture is gone.
When the vegetables are tender add the Ricotta and Parmesan Cheeses, the fresh basil, salt and pepper.
Combine ingredients well.In a 9x13 pan place the Marinara Sauce in the bottom.
Spoon the vegetable mixture into the shells and place into the Marinara Sauce.
Spoon the vegetable mixture into the shells and place into the Marinara Sauce.
Sprinkle the Mozzarella Cheese across the top, cover tightly with foil and bake at 400 for 35 minutes. 
Until bubbly.
Enjoy! Serve with a nice green salad.12 oz. jumbo pasta shells, cooked
2 T. olive oil
2 1/2 c. chopped broccoli
1 c. shredded carrots
1 small onion, chopped
1 clove garlic, minced
1 10 oz. box frozen leaf spinach, thawed and cut
1/4 c. chopped fresh basil
1 c. ricotta cheese (cottage cheese can be used)
2 T. Parmesan cheese
1/4 t. salt and pepper
1 1/4 c. marinara sauce
1/2 c. mozzarella cheese
Heat oven to 400. Bring a large pot of salted water, cook pasta according to directions. Drain and cool on baking sheet. (This can be done ahead of time)
Heat oil in large skillet, saute broccoli, carrots, onion and garlic until tender. Add spinach and 1/2 c. water; cover and cook 2 minutes or until vegetables are fork tender. Remove lid and cook out remaining liquid. Stir in basil, ricotta cheese, Parmesan cheese, salt and pepper. Spread marinara sauce (Iuse my own recipe on the lefthand column of this blog) on the bottom of 9x13 pan. Spoon vegetable mixture into the shells arrange in baking dish, sprinkle with the mozarella cheese and cover tightly with foil and bake 35 minutes until hot and bubbly. Serves 6.
(This would be good with a little Italian Sausage as well. But is a really good "meatless" dish)
2 T. olive oil
2 1/2 c. chopped broccoli
1 c. shredded carrots
1 small onion, chopped
1 clove garlic, minced
1 10 oz. box frozen leaf spinach, thawed and cut
1/4 c. chopped fresh basil
1 c. ricotta cheese (cottage cheese can be used)
2 T. Parmesan cheese
1/4 t. salt and pepper
1 1/4 c. marinara sauce
1/2 c. mozzarella cheese
Heat oven to 400. Bring a large pot of salted water, cook pasta according to directions. Drain and cool on baking sheet. (This can be done ahead of time)
Heat oil in large skillet, saute broccoli, carrots, onion and garlic until tender. Add spinach and 1/2 c. water; cover and cook 2 minutes or until vegetables are fork tender. Remove lid and cook out remaining liquid. Stir in basil, ricotta cheese, Parmesan cheese, salt and pepper. Spread marinara sauce (Iuse my own recipe on the lefthand column of this blog) on the bottom of 9x13 pan. Spoon vegetable mixture into the shells arrange in baking dish, sprinkle with the mozarella cheese and cover tightly with foil and bake 35 minutes until hot and bubbly. Serves 6.
(This would be good with a little Italian Sausage as well. But is a really good "meatless" dish)
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