Stuffed Shells

Sally Twellman

Prep Time 30

Cook Time 30

Total Time 1

Servings: 6

Course: dinner

2-3 Tbsp EVOO
1/2 cup onion diced
4-5 cloves of garlic minced (oh ya, this is garlicly and so yummy)
2 15oz cans of Diced tomatoes (you can substitute one can of tom sauce for a saucier sauce)
1 cup whole leaves of Basil, finely minced
Good size pinch of course sea salt
Generous black pepper
1 15 oz Container of Ricotta cheese
1 egg
1/2 cup grated mozzarella
1 med Zucchini grated with cheese grater
Juice from 1/2 lemon (2-3Tbsp)
Pinch of course sea salt -
Fresh ground pepper
25-30 Jumbo dried shells

Add EVOO, tomatoes, onion, garlic, salt and pepper to sauce plan. Cook until mixed for 10minutes or so.
Cook Jumbo shells in salted water until softened but still stiff enough to fill. Al dente +1. Remove from water and allow to cool. Runing colod water on them helps cool them down and keeps them from sticking together.
Add Basil and gently mix in. Simmer on low for 10 or so minutes until ready to pour on pasta
In a large bowl, mix ricotta cheese, mozzarella cheese, Zucchini, lemon juice, egg, salt and pepper.
In oiled baking dish put about 1/2 cup of sauce and spread around as base for the shells.
Using a frosting piper/pastry filler (what do they call that thing?) fill each shell until full, do not overfill.
Place each filled shell, open side up, into sauced baking dish.
Pour remaining sauce over the top and cover with foil
Bake at 350 degrees for 20-30minutes until it's bubbly.
Enjoy!