Stuffed Shells with Vegetables

8 Rosetto stuffed shells
Butter or margarine
1 bunch broccolliGarlic salt
4 carrots
1 ounce can mushrooms
1 pound Mozzarella or Cheddar cheese, shredded

Preheat oven to 400F. Butter bottom and sides of 9 x 13 inch baking pan. Place shells, cheese side up in pan. Around and between shells place bite-size pieces of broccoli, carrots and mushrooms. Add garlic, salt and pepper to taste. Put pats of butter on top of vegetables and shells; sprinkle with cheese. Cover pan with foil and bake for 30-35 minutes.

Serves 8

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Cajun Country -- New Iberia, Louisiana