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Vegetable-Filled Shells with Tomato Sauce; Valentine's Recipe
Topic Started: Jan 25 2008, 05:37 PM (71 Views)
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Vegetable-Filled Shells with Tomato Sauce
Good dish for vegetarians and pot lucks.

8 oz. zucchini, shredded
2 cups broccoli, chopped pieces
1 cup mushrooms, chopped
1/2 carrot, diced
1/4 cup scallions, chopped

18 large seashell-shaped pasta (a box)

2 cups ricotta cheese (no fat is good to use)
2 cups low fat Mozzarella cheese, shredded
1 egg
1/4 cup fresh basil, chopped
1/4 cup Parmesan cheese, grated

Cook pasta shells for about 12 minutes. You don’t want them to be too cooked. Then cool them in cold water. Then drain and dry before stuffing.

Veggies:
Melt the butter or olive oil in a skillet; add the zucchini, broccoli, mushrooms, carrot, and scallions; sauté until vegetables are crisp-tender. Season with pepper. (You don’t want to have a lot of water in the pan from the veggies when you add them to the ricotta). Now in a large bowl combine the ricotta, 1 cup of the Mozzarella, egg (beat), basil, Parmesan cheese, and vegetables; stir to blend.

Heat the oven to 350 degrees. Lightly butter a 9x13-inch baking dish. Fill the shells with the stuffing mixture, distributing evenly. Cover with foil and bake 30 minutes. Uncover and sprinkle each shell with some of the remaining 1 cup shredded Mozzarella. Bake uncovered 15 minutes or until cheese is browned and bubbly. Serve the stuffed shells with some tomato sauce. Homemade or from the jar.

Note: After you try this you can see if you would like to add more veggies and have less cheese, but it’s best to give it a try to see what you like best.
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