Vegetable Stuffed Shells Topped with Olive Caper Marinara

Add a new dimension to a classic favorite. Healthy and full of homemade taste.

ingredients

Shells:

• 1 box large pasta shells
• 1 cup broccoli, chopped small
• 1 cup button mushrooms, quartered or halved
• 1 summer squash, diced small
• 1 8-ounce package whole or skim milk ricotta
• 1 egg
• 1/2 cup bread crumbs
• salt and pepper to taste
• 3 tablespoons Stonewall Kitchen Roasted Garlic Oil
• 1 package (10 ounce) mozzarella cheese

Marinara:

• 1 jar Stonewall Kitchen Sun Dried Tomato and Olive Relish
• 1 10-ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 1 shallot, minced
• 1 tablespoon Stonewall Kitchen Extra Virgin Olive Oil

directions

1. Shells - Cook al dente, drain and toss with olive oil to prevent sticking.
2. Put Roasted Garlic Oil in a heavy saute pan and saute mushrooms until soft and juices have evaporated. Add chopped broccoli and summer squash, and saute until tender. Remove from pan.
3. Mix together ricotta, egg and bread crumbs. Add salt and pepper to taste. Mix sauteed vegetables with ricotta mixture, and stuff shells. Place in a 9" x 13" baking pan.
4. Marinara - Saute shallot in olive oil. Add crushed tomatoes, tomato paste and Sun-dried Tomato and Olive Relish. Let cook for 20 minutes. Spoon over shells and top with shredded mozzarella. Bake at 350 degrees F until cheese is browned and bubbly.