ZUCCHINI STUFFED SHELLS WITH ITALIAN SAUSAGE

These Zucchini Stuffed Shells with Italian Sausage are a huge approach to make use of that delicious zucchini that’s so bountiful this time of the year. Tender pasta shells crammed with Ricotta and mozzarella cheese and shredded zucchini, smothered in a wealthy sausage marinara. Such an dependent weeknight dinner!

INGREDIENTS 25 big pasta shells cooked to bundle instructions 2 big zucchini 1 1/2 cup Ricotta cheese 1 cup freshly grated Mozzarella cheese 1 cup freshly grated Parmesan Cheese 1 egg 1 pound Italian Sausage 1 24- ounce jar marinara or spaghetti sauce fresh parsley for garnish if desired INSTRUCTIONS Preheat oven to 350 levels F. Spray a 9"x13" baking dish with cooking spray and set aside. Cook sausage in a big skillet over medium-high heat, crumbling into very small pieces. Drain grease from the sausage and stir within the spaghetti sauce. Bring to a boil, then turn to low and simmer till prepared to use. Grate the zucchini utilizing a cheese grater or meals processor. Gather up shredded zucchini right into a blank kitchen towel and wring out as a lot liquid as possible. Set aside. In a small bowl, combine Ricotta, egg, Parmesan cheese and 1/2 of the Mozzarella cheese. Stir in a pinch of salt and pepper. Fold in zucchini. Spoon half of the spaghetti sauce with the sausage into the preparred baking dish, spreading round to coat the backside of the dish. Using a cookie scoop or a spoon, fill pasta shells with the zucchini/cheese mixture. Arrange in one layer within the baking dish on best of the sauce. Spoon the ultimate sauce over the shells and sprinkle with the grated Mozzarella cheese. Bake within the 350 stage oven for 15-30 minutes, or till cheese is evenly browned and bubbly. Garnish with contemporary basil or parsley, if desired.

It’s now not probably to ever be simple to get my children to consume their vegetables. They love salad, and just a number of different uncooked vegetables, however the cooked ones they typically turn down their noses at. That’s why I love being capable to sneak some additional veggies in there whilst I can.

My children cherished those Chicken Alfredo Stuffed Shells so a lot that it left me in need of to make additional recipes like it. I had a ton of zucchini from the Farmer’s Market and I love including contemporary zucchini to Italian dishes, like those Lasagna Roll Ups (with hidden veggies) so I knew I’d be capable to pull it off in those Stuffed Shells.

I blended the shredded zucchini with some Ricotta cheese, Parmesan and an egg.

After stuffing that yummy combination into the pasta shells, I topped them with some Italian sausage and spaghetti sauce. You may use candy or spicy, depending in your private preference.

Finally they get a good coating of contemporary Mozzarella cheese earlier than they're baked within the oven. The complete task takes about 30 minutes, which makes this a proper weeknight recipe. Plus, upload a good salad and dinner is done!

Zucchini Stuffed Shells with Sausage - Tender pasta shells crammed with Ricotta and mozzarella cheese and shredded zucchini. Smothered in a wealthy sausage marinara. Such an dependent weeknight dinner!

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