CHEESE AND VEGETABLE STUFFED SHELLS RECIPE - (5/5)

Cheese and Vegetable stuffed shells Recipe - (5/5) image

Provided by nancyj1922

Number Of Ingredients 17

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16 uncooked jumbo pasta shells
1 T olive or vegetable oil
1 c frozen bell pepper and oinion stir fy veggies ( from 1 lb bag.
2 cloves garlic, finely chopped
1 small zucchini, diced, about 3/4 cup
1 can, 2 1/4 oz, sliced ripe olives, drained
1 jar, 14 to 15 oz, tomato pasta sauce
1/2 c. ricotta cheese
1 egg
1/4 c. grated Parmesan cheese
1 c. shredded Inalian blend cheese or mozzarella cheese (4 oz.)
PER SERVING
4 shells,
570 caories
Total fat 25 g
sodium 1200 mg
dietary fiber 5 g

Steps:

1. Heat oven to 350degrees Spray 11 x 7 (2 qt) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package. 2. Meanwhile, in a 10 inch skillet, heat oil over medium heat until hot. Cook stir-fry veggies and garlic in oil for 2 - 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring ocassionally. 3. Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat. 4. In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 c. of the shredded cheese blend. Stir in zuchinni mix until well mixed. 5. Fill each cooked pasta shell with about 2 T zucchini mix. Place in baking dish. pour remainingpasta sauce over shells. 6. Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 c. shredded cheese. Bake uncoverfed 5-10 minutes longer or until bubbly and cheese is melted.