Cheese and Vegetable Stuffed Shells

16 uncooked jumbo pasta shells

1

tablespoon olive or vegetable oil

1medium onion, chopped (1/2 cup)

1

small bell pepper (any color), chopped (1/2 cup)

2

cloves garlic, finely chopped

1

small zucchini, diced (about 3/4 cup)

1

can (2 1/4 oz) sliced ripe olives, drained

1

jar (14 to 15 oz) tomato pasta sauce

1/2

cup ricotta cheese

1

egg

1

cup shredded Italian cheese blend or mozzarella cheese (4 oz)

1/4

cup grated Parmesan cheese

1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
2. Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook onion, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
3. Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
4. In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
5. Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
6. Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Makes 4 servings (4 shells each)
Betty Crocker