Zucchini-dill stuffed shells

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive oil
½ cup Finely chopped onion
¼ cup Minced carrot
1 can (35 oz.) tomatoes
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
1 tablespoon Olive oil
2 teaspoons Minced garlic
6 cups Shredded zucchini
1¼ teaspoon Salt
½ teaspoon Freshly ground pepper
1 Container; (15 oz.) ricotta cheese
½ cup Freshly grated Parmesan cheese
1 large Egg; lightly beaten
3 tablespoons Chopped fresh dill; (or 3 tablespoons chopped fresh parsley plus 1/2 teaspoon dried dill)
1 pack (12 oz.) jumbo shell pasta; cooked according to package directions, rinsed and drained



A light tomato sauce and a filling that's loaded with vegetables and herbs give our stuffed shells a fresh, lively taste.

Prep time: 35 minutes Baking time: 25 to 35 minutes Degree of difficulty: Easy

1. Make Tomato Sauce: Heat oil in large skillet over medium heat. Add onion and carrot; cook until tender, 6 to 8 minutes. Add tomatoes, salt and pepper, breaking up tomatoes with spoon; simmer 10 minutes.

2. Heat oven to 375øF. Heat oil in large skillet over high heat. Add garlic and cook 15 seconds. Stir in zucchini, salt and pepper; cook until zucchini is tender and liquid is evaporated, 10 minutes. Stir in ricotta, Parmesan, egg and dill.

3. Spread ½ cup Tomato Sauce in shallow 4-quart baking dish. Fill each shell with rounded tablespoonful zucchini mixture; place in dish. Spoon remaining sauce over shells. Cover and bake 25 to 35 minutes, until very hot. Makes 6 servings.

PER SERVING Calories 485, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 78 mg, Sodium 1,049 mg, Carbohydrates 58 g, Protein 23 g.

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 3, 1998

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