Cheese- and Vegetable-Stuffed Shells

Name: Cheese- and Vegetable-Stuffed Shells
Yield: 1
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

Cheese- and Vegetable-Stuffed Shells was pinched from <a href="http://www.bettycrocker.com/recipes/cheese--and-vegetable-stuffed-shells/03a95003-6bbd-4aa9-bf63-8c081d075a14" target="_blank">www.bettycrocker.com.</a>

"Create a yummy,cheesy pasta casserole that just happens to have a few veggies snuck in...."

INGREDIENTS

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16 uncooked jumbo pasta shells

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1 tablespoon olive or vegetable oil

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1 medium onion, chopped (1/2 cup)

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1 small bell pepper (any color), chopped (1/2 cup)

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2 cloves garlic, finely chopped

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1 small zucchini, diced (about 3/4 cup)

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1 can (2 1/4 oz) sliced ripe olives, drained

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1 jar (14 to 15 oz) tomato pasta sauce

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1/2 cup ricotta cheese

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1 egg

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1 cup shredded Italian cheese blend or mozzarella cheese (4 oz)

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1/4 cup grated Parmesan cheese

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