Cheese- and Vegetable-Stuffed Shells

(6)
  4 reviews

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)

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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