Stuffed Shells with Herbed Zucchini

[Guest guest]

I made this yesterday.  Everyone was asking for the recipe.

 

Stuffed Shells with Herbed Zucchini

 

Stuffed Shells:

24 uncooked jumbo pasta shells

 

Tomato Sauce:

4 cups canned crushed tomatoes

1 medium yellow onion, sliced (2 cups)

4 medium cloves garlic, crushed grated zest from 2 oranges

1 teaspoon sugar (optional)

salt and freshly ground black pepper to taste

 

Stuffing:

2 cups nonfat ricotta cheese

1/3 cup crumbled gorgonzola cheese

2/3 cup chopped fresh parsley

1/3 cup walnut pieces

1/4 cup grated pecorino cheese

 

Bring a large pot filled with 3 to 4 quarts water to a boil. Add shells and boil

10 minutes. Place tomatoes, onion, and garlic in a medium-sized saucepan. Grate

orange zest over sauce. Simmer, covered, 10 minutes. Taste and add sugar, if

needed. Add salt and pepper to taste. To make the stuffing, mix together

ricotta, gorgonzola, parsley, and walnuts. Drain shells in a colander and let

cool a few minutes. Fill each shell with stuffing and place in a 13 x 9-inch

ovenproof serving dish or on a baking tray in a single layer. Spoon sauce over

top and sprinkle with pecorino cheese. Place in broiler 5 minutes. Remove and

cover with aluminum foil until you are ready to serve.

 

Herbed Zucchini;

4 cups zucchini, thinly sliced

1/4 cup water

2 teaspoons olive oil

2 medium cloves garlic, crushed

2 teaspoons dried rosemary

salt and freshly ground black pepper to taste

 

Preheat boiler. Line a baking tray with aluminum foil. Mix water, olive oil,

garlic, and rosemary together in a small bowl. Add zucchini and toss to combine.

Spoon zucchini and sauce in one layer on baking tray. Place in broiler about 5

inches from heat. Cook 5 minutes. Add salt and pepper to taste. Remove and serve

with stuffed shells. Serves 4.

 

 

 

 

 

[Guest guest]

Thanks Bertha. It sounds wonderful. Another good way to slip squash into

a recipe.

Judy

 

>I made this yesterday. Everyone was asking for the recipe.

Bertha

Stuffed Shells with Herbed Zucchini

 

Stuffed Shells:

24 uncooked jumbo pasta shells

 

Tomato Sauce:

4 cups canned crushed tomatoes

1 medium yellow onion, sliced (2 cups)

4 medium cloves garlic, crushed grated zest from 2 oranges

1 teaspoon sugar (optional)

salt and freshly ground black pepper to taste

 

Stuffing:

2 cups nonfat ricotta cheese

1/3 cup crumbled gorgonzola cheese

2/3 cup chopped fresh parsley

1/3 cup walnut pieces

1/4 cup grated pecorino cheese

 

Bring a large pot filled with 3 to 4 quarts water to a boil. Add shells and

boil

10 minutes. Place tomatoes, onion, and garlic in a medium-sized saucepan.

Grate

orange zest over sauce. Simmer, covered, 10 minutes. Taste and add sugar, if

needed. Add salt and pepper to taste. To make the stuffing, mix together

ricotta, gorgonzola, parsley, and walnuts. Drain shells in a colander and

let

cool a few minutes. Fill each shell with stuffing and place in a 13 x 9-inch

ovenproof serving dish or on a baking tray in a single layer. Spoon sauce

over

top and sprinkle with pecorino cheese. Place in broiler 5 minutes. Remove

and

cover with aluminum foil until you are ready to serve.

 

Herbed Zucchini;

4 cups zucchini, thinly sliced

1/4 cup water

2 teaspoons olive oil

2 medium cloves garlic, crushed

2 teaspoons dried rosemary

salt and freshly ground black pepper to taste

 

Preheat boiler. Line a baking tray with aluminum foil. Mix water, olive oil,

garlic, and rosemary together in a small bowl. Add zucchini and toss to

combine.

Spoon zucchini and sauce in one layer on baking tray. Place in broiler about

5

inches from heat. Cook 5 minutes. Add salt and pepper to taste. Remove and

serve

with stuffed shells. Serves 4.