Savory Stuffed Shells
Source of Recipe
From the Kitchen of Kathy Lewis
List of Ingredients
16 large pasta shells
2 T olive oil
2 cloves garlic, minced
¼ C onion, minced
¼ medium red pepper, chopped
1 medium zucchini, cut into ¼ “ cubes
¼ lb mushrooms, chopped
1 t dried rosemary
½ C Italian parsley, chopped
1 t sun dried tomatoes in olive oil, chopped fine
1 egg, beaten
¼ C plain bread crumbs
½ t dried oregano
½ t dried thyme
½ t garlic powder
¾ C pumpkin puree
1 32 oz jar of prepared tomato sauce
salt and pepper to taste
Recipe
Preheat oven to 350 degrees.
Parboil pasta shells for about 12 minutes, until flexible, but still firm. Drain.
Meanwhile, in a sauté pan, cook garlic, onion and red pepper in olive oil over low heat until wilted, about 3 minutes. Increase heat to medium low.
Add zucchini, mushrooms, rosemary, parsley, sun dried tomatoes, salt and pepper to taste. Saute until soft, stirring occasionally, about 4 minutes.
Cool for 2 minutes. In a medium bowl, combine beaten egg, bread crumbs, oregano, thyme, garlic powder, salt and pepper to taste.
Gradually add cooled vegetable mixture to egg mixture, adding a few tablespoons at a time to temper the egg mixture (adding hot ingredients will cook the egg). Stir to combine.
Spoon a layer of tomato sauce into a 12 x 9 “ baking dish. Spoon mixture into shells. Place shells in baking dish. Spoon tomato sauce over shells, using approximately 2 cups.
Cover with foil. Bake approximately 35 minutes. Remove foil and continue baking 15 – 20 minutes, until bubbling. Remove from oven and let rest 10 minutes before serving. Serve with reserved tomato sauce.
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