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Ingredients

• 1 (16 ounce) jar salsa
• 1 (8 ounce) can no-salt-added tomato 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) container reduced-fat ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 cup egg substitute
• 2 teaspoons dried basil
• 16 jumbo pasta shells, cooked and drained

Description

Sliced Mushrooms And Shredded Carrot And Zucchini Add Freshness To The Cheesy Filling In These Flavorful Shells From Kara De La Vega. 'This Pasta Bake Makes A Nice Company Meal,' Relates The Suisun City, California Cook.

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