1 jar Stonewall Kitchen Traditional Marinara Sauce
1/4 cup Kalamata olives, quartered
Preheat oven to 350 degree F. Grease a 9” X 13” pan.
Cook shells according to package direction. Drain, toss with olive oil to prevent sticking and set aside to cool.
Heat Roasted Garlic Oil in a heavy sauté pan over medium heat. Add mushrooms and sauté until soft and juices have evaporated. Add chopped broccoli and summer squash and sauté until tender. Remove from pan.
Mix together ricotta, egg and bread crumbs. Add salt and pepper to taste. Combine ricotta mixture, vegetables and half of the mozzarella cheese. Stuff shells. Place in prepared pan.
Combine Traditional Marinara Sauce and olives. Pour sauce over stuffed shells. Top with remaining mozzarella cheese. Bake until cheese is bubbly about 20-30 minutes.