Instructions: SAUCE- Put oil in pan and add garlic and flour. Stir, making a roux. Add milk and cook to thicken. Add sauteed mushrooms. STUFFING-In oil add crumbs and stir until brown. Mix sweet potato, basil, peas and spinach. Add salt, pepper, eggbeater and ricotta. Stuff shells. Put in pan. Pour over sauce.

Sprinkle top with bread crumbs and Parmesan. Bake at 250 until hot and bubbly.

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