Vegetable Stuffed Shells topped with Olive Marinara Sauce

Skill

Makes

6 Servings

Vegetable Stuffed Shells topped with Olive Marinara Sauce

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Vegetable Stuffed Shells topped with Olive Marinara Sauce

Made With Our

Directions

Item No. 551004
Roasted Garlic Oil
Roasted Garlic Oil
$9.95

Ingredients

  • 1 box large pasta shells
  • 3 Tablespoons Stonewall Kitchen Roasted Garlic Oil
  • 1 cup button mushrooms, quartered or halved
  • 1 cup broccoli, chopped small
  • 1 small summer squash, diced small
  • 1 8-ounce package whole or skim milk ricotta
  • 1 egg, slightly beaten
  • 1/2 cup bread crumbs
  • Salt and pepper to taste
  • 10 ounces grated mozzarella cheese
  • 1 jar Stonewall Kitchen Traditional Marinara Sauce
  • 1/4 cup Kalamata olives, quartered

Directions

  1. Preheat oven to 350 degrees F. Grease a 9x13-inch pan.
  2. Cook shells according to package direction. Drain, toss with olive oil to prevent sticking and set aside to cool.
  3. 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.
  4. 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.
  5. 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.