| 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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