Ingredients

Stuffed Shells

• 12 ounces jumbo pasta shells (approximately 40 shells)
• 1 pound bag baby spinach
• Salt and pepper
• 2 teaspoons olive oil, plus extra for serving
• 2 medium zucchini, halved lengthwise, and sliced thin
• 2 scallions, chopped
• 2 cups part-skim ricotta cheese
• 1 1/2 cups shredded reduced-fat, part-skim mozzarella cheese
• 2 tablespoons chopped parsley
• 1/2 cup grated Parmesan cheese
• 1 thin slice ham, chopped
• Pinch grated nutmeg

Tomato Sauce

• 1x28 ounce can peeled plum tomatoes in juice
• 1x14 ounce can peeled plum tomatoes in juice
• 2 teaspoons olive oil
• 3/4 cup roughly chopped red onion
• 4 cloves garlic, sliced thin
• 2 sprigs fresh basil
• Salt
• Pepper

Description

Stuffed Shells - A Recipe From Food Network Canada. Cooked Zucchini Stands In For Some Of The Cheese In The Traditional Ricotta Filling, Adding Bulk And Moisture. Other Vegetables Can Be Substituted, Including Sautéed Mushrooms, Or Baked Butternut Squash

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