| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Finely chopped onion |
| 1/4 |
c |
Minced carrot |
| 1 |
cn |
(35 oz.) tomatoes |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
tb |
Olive oil |
| 2 |
ts |
Minced garlic |
| 6 |
c |
Shredded zucchini |
| 1 1/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1 |
|
Container; (15 oz.) ricotta cheese |
| 1/2 |
c |
Freshly grated Parmesan cheese |
| 1 |
lg |
Egg; lightly beaten |
| 3 |
tb |
Chopped fresh dill; (or 3 tablespoons chopped fresh parsley plus 1/2 teaspoon dried dill) |
| 1 |
pk |
(12 oz.) jumbo shell pasta; cooked according to package directions, rinsed and drained |
INSTRUCTIONS
TOMATO SAUCE
FROM LHJ ONLINE http://www.lhj.com
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 375°F. 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 1/2 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@inetnow.net> on Feb
3, 1998
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