Recipe - Zucchini-Dill Stuffed Shells

TOMATO SAUCE
1 tablespoon Olive oil
One half cup Finely chopped onion
One fourth cup Minced carrot
1 cn (35 oz.) tomatoes
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 tablespoon Olive oil
2 teaspoon Minced garlic
6 cup Shredded zucchini
1 One fourth teaspoon Salt
One half teaspoon Freshly ground pepper
1 Container; (15 oz.) ricotta
cheese
One half cup Freshly grated Parmesan
cheese
1 lg Egg; lightly beaten
3 tablespoon Chopped fresh dill; (or 3
tablespoons chopped fresh
parsley plus One half teaspoon
dried dill)
1 pack (12 oz.) jumbo shell pasta;
cooked according to package
directions, rinsed and
drained

FROM LHJ ONLINE http://www.lhj.com

A light tomato sauce and a filling that's loaded with vegetables and herbs
give our stuffed shells a fresh, lively taste.

Prep time: 35 minutes Baking time: 25 to 35 minutes Degree of difficulty:
Easy

1. Make Tomato Sauce: Heat oil in large skillet over medium heat. Add onion
and carrot; cook until tender, 6 to 8 minutes. Add tomatoes, salt and
pepper, breaking up tomatoes with spoon; simmer 10 minutes.

2. Heat oven to 375øF. Heat oil in large skillet over high heat. Add garlic
and cook 15 seconds. Stir in zucchini, salt and pepper; cook until zucchini
is tender and liquid is evaporated, 10 minutes. Stir in ricotta, Parmesan,
egg and dill.

3. Spread One half cup Tomato Sauce in shallow 4quart baking dish. Fill each
shell with rounded tablespoonful zucchini mixture; place in dish. Spoon
remaining sauce over shells. Cover and bake 25 to 35 minutes, until very
hot. Makes 6 servings.

PER SERVING Calories 485, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 78
mg, Sodium 1,049 mg, Carbohydrates 58 g, Protein 23 g.

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
3, 1998