Zucchini and Ricotta Stuffed Shells

Ingredients

• 12 oz jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup grated mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups zucchini grated
• 2 cups marinara sauce
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper ground

Instructions

1. 1 Preheat the oven to 375°F (190°C).
2. 2 Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. 4 Add grated zucchini to the skillet and cook for 5-7 minutes until softened. Remove from heat and let cool slightly.
5. 5 In a large bowl, combine ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, cooked zucchini, dried oregano, salt, and black pepper.
6. 6 Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
7. 7 Stuff each cooked pasta shell with the ricotta and zucchini mixture and place in the baking dish.
8. 8 Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining mozzarella and Parmesan cheese.
9. 9 Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
10. 10 Remove from oven and let cool for a few minutes before serving.