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Stuffed Pasta

Large pasta shells are stuffed with a delectable mix of zucchini and bread crumbs. Topped with cheese and tomato sauce and baked until bubbling, this luscious dish is a crowd pleaser.

At a glance
Main Ingredient
Pasta
Cuisine Type
American
Menu Part
Side Dish
Serves
8
Yield: 8

Ingredients

6 medium zucchini, grated
4 tsp. garlic powder
2 cup Italian-style bread crumbs
3 oz. pepperoni slices,
shredded
2 large egg whites
6 cups tomato sauce
2 tsp. dried oregano
2 tsp. dried basil
60 jumbo shells or 26 manicotti shells, cooked
6 oz. mozzarella, grated
1⁄2 cup Parmesan, grated

Methods/Steps

1. Toss together zucchini and garlic powder and let sit 5 min. in a colander, then squeeze out any excess liquid. Combine zucchini with bread crumbs, pepperoni, and egg whites.

2. In a separate bowl, mix together tomato sauce and herbs. Season.

3. Stuff cooked shells with zucchini mixture and arrange in a baking pan. Spoon sauce over shells and sprinkle with cheeses.

4. Bake at 450° F. for 15-20 minutes until cheese is melted.

Related Terms:

Pasta, American, Italian, Side Dish

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