Ingredients
16
uncooked jumbo pasta shells
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1
small bell pepper (any color), chopped (1/2 cup)
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
cup ricotta cheese
1
egg
1
cup shredded Italian cheese blend or mozzarella cheese (4 oz)
1/4
cup grated Parmesan cheese
Preparation
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook onion, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
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.
