• Step 1

  Preheat oven to 350 degrees. Cook shells al dente per package directions. Drain; rinse with cold water. Drain.

• Step 2

  Heat olive oil in frying pan on MED; add onion, garlic, carrots, and broccoli. Cook, stirring often, 3-5 minutes, until tender. Season with salt and pepper.

• Step 3

  Transfer onion mixture to food processor; pulse until fine. Set aside to cool slightly. Add cheeses and egg to bowl; stir to combine. Add vegetables mixture to bowl; stir to combine.

• Step 4

  Coat 9x9-inch baking pan with non-stick cooking spray. Spread 1 cup pasta sauce evenly on bottom of baking pan. Fill shells with vegetable-cheese mixture and arrange in pan seam-side up.

• Step 5

  Pour remaining sauce evenly over shells. Cover pan with foil. Bake 30 min; remove from oven. Remove foil from pan; return to oven. Bake additional 15-20 min.

• Sprinkle 1 cup shredded mozzarella cheese over stuffed shells before baking. • Stuffed shells may be made in advance and frozen. Place stuffed shells on wax paper on baking sheet; keep shells from touching. Cover with plastic wrap; place in freezer overnight. After shells are frozen; place in resealable freezer bag. May be kept in freezer for up to 2 months.

Note: When servings & ingredients are modified, nutrition & directions may vary.