These shells are simple and delicious and I love the amount of vegetables and olives in shells! You can top the shells with veggie pasta sauce or meaty pasta sauce. Everyone loves cheese stuffed shells!
Cheese and Vegetable Stuffed Shells
Total Time: 1 hour
• 40 (12oz) uncooked jumbo pasta shells
• 1 tablespoon oil
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 2 cloves garlic, chopped
• 1 small zucchini, diced
• 10 jumbo ripe olives, drained and sliced
• 1 cup ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 cup mozzarella cheese (4 oz), divided in half
• 2 cups homemade tomato sauce (with or without meat)
Heat oven to 350F. Spray a casserole dish with cooking spray. Cook and drain pasta shells as directed on package. Meanwhile, heat oil in a large skillet over medium heat. Cook onion, pepper and garlic 2 minutes until crisp-tender; season with salt and pepper. Add zucchini and olives, season with salt, and cook 4 minutes.
In a medium bowl, mix ricotta, egg, Parmesan and 1/2 cup mozzarella. Stir in vegetables and mix. Fill each shell with 2 tablespoons of mixture. Pour tomato sauce over shells. Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup mozzarella and bake uncovered 5 minutes until cheese melts.