Cheese- and Vegetable-Stuffed Shells

Olives and ricotta cheese offer traditional Italian flavor in a presentation that's simply beautiful.

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Servings 4

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( 6 ) Ratings

6 Ratings

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4 Stars 17%

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ingredients 11
Prep Time 40 min
Total Time 1 hr 20 min

Ingredients

16: uncooked jumbo pasta shells

1: tablespoon olive or vegetable oil

1: cup frozen bell pepper and onion stir-fry vegetables (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: cup ricotta cheese

1: egg

1/4: cup grated Parmesan cheese

1: cup shredded Italian cheese blend or mozzarella cheese (4 oz)

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Directions

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
2 Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook stir-fry vegetables and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
3 Stir in olives and 1/4 cup of the pasta sauce. Cook until hot, stirring frequently. Remove from heat.
4 In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
5 Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
6 Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.