Cheese and Vegetable stuffed shells

By nancyj1922

Ingredients

• 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

Details

Servings 4
Preparation time 40mins
Cooking time 120mins

Preparation

Step 1

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.