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Friday

Zucchini Stuffed Shells



This is the second recipe I've chosen from "Blasts from the past!" 

This one was a favorite of my oldest son Clark. He lives in TN now, with his wife and 3 boys (was 2 boys until this past Sunday when Joshua joined Elijah and Isaac, happy happy).

It's SUPER easy!

Linked with Jane Deere Blog


All the ingredients for the sauce are blended and poured into a pot.

It doesn't get much easier than that.

Mix all the ingredients for the cheese filling in a medium size bowl.

Once the shells have cooked, I lay them out to dry a bit and cool down enough to handle. 

Once the shells are filled, just set them gently into the simmering sauce.

And,,,,,wah-lah,,,,Saucy Cheesy Deliciousness!





Zucchini Stuffed Shells

16 jumbo shells

Sauce:
12 oz jar red peppers
1 small onion
2 cloves garlic, minced
½ cup chicken broth
1 cup crushed tomatoes
1 tsp basil
1 tbsp lemon juice
Pinch of red pepper flakes
Salt and pepper to taste

Filling:
2 med. zucchini, peeled and shredded
3/4 cup ricotta cheese
2 oz. cream cheese, softened
1/3 cup fresh parmesan, grated
1 tbsp finely chopped onion
1 tbsp parsley
1/2 tsp oregano
1/2 tsp basil
Pinch of salt and pepper

Cook shells until just shy of al dente. Drain and place upside down on a kitchen towel until cool enough to handle.

Place all ingredients for sauce into a blender and blend until smooth or desired consistency. Pour into a skillet and bring to a boil; reduce heat and simmer.

Mix together all the ingredients for the filling. Stuff shells and place into the sauce. Cover and simmer 20-30 minutes.

Serve with additional parmesan and fresh parsley for garnish.



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