Categories: Pasta

Ingredients

• 16 uncooked jumbo pasta shells
• 1 tbsp. olive oil
• 1 lb bag onion stir fry vegetables
• 2 cloves garlic
• 1 small zucchini, diced (about 3/4 cup)
• 1 can (2 1/4 oz) sliced olives, drained
• 1 jar (14-15 oz) pasta sauce
• 1/2 cup ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 cup shredded Italian cheese or mozzarella cheese

Directions

1. Heat oven to 350, spray 2 quart glass baking dish with cooking spray

2. Cook and drain pasta as directed on package

3. In skillet, heat oil over medium heat until hot, cook stir fry vegetables and garlic in oil for 2-3 minutes, stirring occasionally, until crisp, add zucchini, mix 4 minutes, stir in olives and 1/4 cup pasta sauce.

4. Cook until hot, remove from heat

5. In medium bowl, mix ricotta, egg, Parmesan and 1/2 cup shredded cheese

6. Stir in zucchini mixture

7. Fill shells with mixture, pour remaining sauce over shells, cover with foil and bake for 30 minute

8. Sprinkle with cheese and bake 5-10 minutes

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