Shells & Stuffing:
10-16 Jumbo pasta shells
(2) 15 oz. Containers Ricotta cheese
2 Tb Minced garlic
2 tsp Italian seasoning
1 tsp Salt
Sauce:
2 C Traditional spaghetti sauce
2 Small zucchini squash
1/2 Medium onion
6-8 Medium/large mushrooms
2 Roma tomatoes
1 Tb Minced garlic
2 Tb Olive oil
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Preheat oven to 350 degrees Fahrenheit.
Start working on the sauce so that the vegetables have time to soften. Slice and quarter the zucchini, coarsely chop the onion, and quarter the tomatoes and mushrooms. Sautee the vegetables in a medium saucepan with the olive oil and garlic. Set aside and occasionally check on the vegetables. When the zucchini is nice and soft, add the spaghetti sauce.
Next, cook the shells in salted boiling water for 10-15 minutes. Once they're done, set in a baking dish and refrigerate until they're cool to touch.
In a medium bowl mix together the ricotta cheese, salt, herbs, and garlic. Pull the shells out of the fridge and spoon about 1 Tb of the cheese mixture into each shell (feel free to add more or less to your taste). Pour your vegetable sauce over top and sprinkle with some parmesan or asiago cheese. Bake for 15-20 minutes. Bon appetite!
