Vegetable-Filled Shells With Tomato Sauce |
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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Use fresh tomato sauce Ingredients:
8 ounces zucchini, shredded |
1 teaspoon salt |
18 large shell pasta |
2 tablespoons butter |
2 cups chopped broccoli (1/4 inch pieces) |
1 cup chopped mushroom |
1/2 cup chopped carrot |
1/4 cup chopped scallion |
salt |
fresh ground black pepper |
2 cups ricotta cheese |
2 cups shredded mozzarella cheese |
1 egg, beaten |
1/4 cup chopped fresh basil leaf |
1/4 cup grated parmesan cheese |
2 cups fresh tomato sauce (quick chunky tomato sauce) |
Directions:
1. Toss the zucchini with salt; transfer to a colander set over a bowl.
2. Place a saucer on top of the zucchini and weight with something heavy; let stand 30 minutes.
3. Rinse with cool water; drain and squeeze dry; blot with paper towels to remove excess moisture.
4. Cook pasta shells in lots of boiling salted water until barely cooked, about 7 minutes.
5. Transfer with a slotted spoon to a bowl of cool water; let stand until ready to use.
6. Melt butter in a skillet; add in zucchini, broccoli, mushrooms, carrot, and scallions; saute until veggies are crisp-tender, about 5 minutes; season with salt and pepper.
7. In a big bowl, combine the ricotta, 1 cup mozzarella, egg, basil, and parmesan cheese; add in the vegetables; stir to combine.
8. Preheat oven to 350°; lightly butter a 13x9 inch baking dish.
9. Drain the shells; carefully invert on paper towels to blot dry.
10. Fill shells with the stuffing mixture, distributing evenly.
11. Arrange shells in prepared dish; cover with foil and bake 30 minutes.
12. Uncover and sprinkle each shell with some of the remaining mozzarella; bake uncovered, 15 minutes, or until cheese is browned and bubbly.
13. Serve the stuffed shells with some of the tomato sauce spooned over each serving.
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