Meatless in March
by
AndiatBettyCrocker
3/8/2011 9:08:00 PM
If you are looking for a new idea for a meatless meal, why not try this Cheesy Vegetable-Stuffed Shells recipe? Large pasta shells are filled with diced zucchini, ricotta and Parmesan cheeses and ripe olives; then nestled in tomato-basil pasta sauce. Finally, shredded Italian cheese is sprinkled ove the top.
Cheesy Vegetable-Stuffed Shells
Prep Time: 40 Minutes
Start to Finish: 1 Hour 20 Minutes
1 jar (24 oz) tomato-basil pasta sauce
16 uncooked jumbo pasta shells
1 tablespoon olive
1 cup frozen bell pepper and onion stir-fry vegetables
2 cloves garlic, finely chopped
1 small zucchini, diced (about 3/4 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 cup ricotta cheese
1 egg
1/4 cup grated Parmesan cheese
1 cup shredded Italian cheese blend or mozzarella cheese (4 oz)
1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spoon 1 cup pasta sauce into baking dish. Cook and drain pasta shells as directed on package.
2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook stir-fry vegetables and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally. Add olives. Cook and stir until hot. Remove from heat.
3. 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. Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells. 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.
4 servings (4 shells)
This recipe as well as other recipes for One Dish Meals can be found in the recipe magazine below—at newsstands now.
Tags:
jumbo pasta shells, zucchini, meatless meals, Cheesy Vegetable-Stuffed Shells, One Dish Meals, vegetarian meals, vegetarian hot dishes
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