Stuffed Pasta - cooking recipe

Ingredients

1 box large stuffable pasta
1 container nonfat Ricotta
2 boxes frozen chopped spinach
1 c. shredded carrot
2 c. chopped mushrooms
1 jalapeno pepper, diced
3 cloves garlic, chopped
2 medium to large onions, chopped
vegetable broth or cooking wine
Romano Italian cheese
your favorite tomato gravy

Preparation

Defrost chopped spinach.
Cook pasta according to directions on the box.
Heat broth (or wine).
Add carrots, pepper, garlic and onion.
Saute until wilted slightly, then add mushrooms. Continue to saute until mushrooms are wilted.
Add defrosted spinach and simmer.
Add the Ricotta and mix well.
Remove from heat.
Fill each pasta and place into baking dish.
Once dish is filled, cover pasta with tomato gravy and sprinkle with cheese. Cover dish and bake at 350\u00b0 for 30 minutes.