Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: finely chop all of the vegetables. in a skillet, sauté them until they are tender. season with nutmeg, salt, and pepper. in a large bowl, combine ricotta, mozzarella, egg, parmesan, and basil. mix in the vegetables. cook the jumbo shells according to package directions. drain the water off. fill the shells with the cheese and veggie mixture. [note: i often have more filling than i need. so, i just freeze it until the next time i make stuffed shells.]. spoon 3/4 of the spaghetti sauce into the bottom of a glass baking dish. place shells in the dish, then cover them with the remaining sauce. cover with foil. bake 45 minutes at 350°f. then uncover the dish and cook for an additional 10 minutes.

Target recipe: preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.