Cheese- and Vegetable-Stuffed Shells

Ingredients

• 16 jumbo elbow pasta uncooked
• 1 tablespoon vegetable oil 
• 0.5 cup onion chopped
• 0.5 cup bell pepper chopped (any color)
• 2 cloves garlic finely chopped
• 0.8 cup zucchini diced
• 2.3 oz olives ripe drained sliced canned
• 14 oz pasta sauce 
• 0.5 cup ricotta cheese 
• 1  eggs 
• 4 oz mozzarella cheese shredded italian
• 0.3 cup parmesan cheese grated

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• glass baking pan

Directions

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.
3. Add zucchini; cook 4 minutes, stirring occasionally.
4. Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot.
5. Remove from heat.
6. 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.
7. Fill each cooked pasta shell with about 2 tablespoons zucchini mixture.
8. Place in baking dish.
9. Pour remaining pasta sauce over shells.
10. Cover with foil; bake 30 minutes.
11. Sprinkle with remaining 1/2 cup shredded cheese.
12. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.