Vegetarian Pasta Shells

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Shells - giant for stuffing
1 tablespoon	15ml	Garlic clove minced
1/4 cup	15g / 0.5oz	Onion chopped
1 cup	146g / 5.1oz	Green pepper - chopped (medium)
1/4 cup	59ml	Zucchini sliced
1/4 cup	59ml	Mushrooms sliced
10 oz	284g	Spinach - frozen
1 oz	28g	Egg (large)
6 tablespoons	90ml	Ricotta cheese
2 cups	474ml	Spaghetti sauce
1/2 cup	73g / 2.6oz	Mozzarella cheese
1 tablespoon	15ml	Parmesan grated
1 teaspoon	5ml	Nutmeg

Recipe Instructions

Cook pasta shells in boiling water for 15 minutes. Rinse under cold water and set aside. The mushrooms, onions, zucchini, and peppers are diced. Saute' them in olive oil. Season with 1 tsp ground nutmeg and 1 tbs grated parmesan. Cool and stir in the defrosted chopped spinach and one beaten egg to bind it. Blend in 6 tbs ricotta. Stuff into the shells. Pre heat oven to 350 degrees. In a large casserole dish arrange shells on a bed of spicy tomato sauce. Bake for 15 minutes. Remove top with shredded mozzarella cheese and bake 5 minutes more. Options: You can use 1 lb (14 pieces) manicotti instead of shells. If you can only get jumbo shell (34 to a lbs) fill with about a tbs per shell.

Source:
Michele Urvater

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