INGREDIENTS
3
Carrots
2
Celery
2 tbsp
Garlic
1
Onion
1 tbsp
Parsley
1/2 cup
Sun-dried tomatoes
1/2 tsp
Thyme, dried
2 28 ounce cans
Tomatoes
1
Egg
5 cups
Quinoa, cooked
1/2 tsp
Red pepper
1
Olive oil spray
4 oz
Havarti cheese
6 oz
Parmesan cheese, fresh grated
1 1/2 cups
Ricotta cheese