Veggie Stuffed Shells

• 1/2 pounds Pasta Shells, About 24 Shells
• 1 Tablespoon Olive Oil
• 1 whole Shallot, Minced
• 2 cloves Garlic, Minced
• 1 whole Large Zucchini, Diced
• 1 whole Carrot, Diced
• 4 cups Fresh Spinach
• 15 ounces, weight Low Fat Ricotta Cheese
• 8 ounces, weight Grated Mozzarella Cheese, divided
• 1/4 cups Parmesan Cheese
• 1 whole Egg
• 1 teaspoon Dried Parsley
• Salt And Pepper, to taste
• 28 ounces, fluid Marinara Sauce

1. Preheat oven to 375u0b0F.
2. Cook pasta shells according to package directions. I generally subtract 3 minutes from the cook time, because the shells cook further in the oven.
3. While pasta is cooking, heat oil in a pan over medium heat. Add shallots and cook for about 2 minutes, stirring occasionally. Add garlic and cook for a few seconds.
4. Add diced zucchini and carrot, stirring occasionally, about 5 minutes. Add spinach and cook down for about 1 minute. Set the veggie mixture aside to cool while preparing the cheese mixture.
5. In a bowl, combine ricotta, half of the mozzarella, Parmesan cheese, egg, dried parsley, salt and pepper to taste. Add the veggie mix, combine well.
6. To assemble, in a 9 x 12 inch casserole dish, spread half the marinara sauce in bottom of casserole dish. Spoon the cheese mixture into each shell and place open side up in the casserole dish. Cover shells with remaining marinara sauce. Sprinkle the remaining grated mozzarella cheese over the shells.
7. Cover the casserole dish with foil and bake for 30 minutes. Sauce should be bubbling and cheese all melted. Serve immediately.

pasta shells, olive oil, shallot, garlic, zucchini, carrot, fresh spinach, ricotta cheese, mozzarella cheese, ubc, egg, parsley, salt, fluid marinara sauce

Taken from tastykitchen.com/recipes/salads/veggie-stuffed-shells-2/ (may not work)