halfbakedharvest4.9
Spicy Zucchini and Pesto Cheese Stuffed Shells
For nights when you’re looking for ways to use your garden veggies - and also craving Italian!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●baking dish
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425° F. Lightly grease a baking dish or use an oven-safe skillet and skip the dish. 2. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain. 2. Meanwhile, cook the chicken sausage and zucchini in a large skillet over medium heat until browned all over, about 5 to ⏱️ 8 minutes. Reduce the heat to low, add the tomato paste, thyme, and oregano. Cook ⏱️ 1-2 minutes, then add the vodka. Simmer ⏱️ 1 minute, pour in the milk plus 1/3 cup pasta cooking water. season with salt and pepper. Simmer for ⏱️ 10 minutes or until the sauce thickens slightly, but is still saucy. Taste and adjust seasonings as needed.4. In a medium bowl, combine the ricotta, provolone, and 1/2 cup pesto. 5. To assemble, spoon 3/4 of the sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining sauce over the shells, then drizzle the remaining pesto. Add the mozzarella.6. Bake ⏱️ 15-20 minutes or until the cheese has melted. Serve with fresh basil. Enjoy!
zucchini, chopped (about 1 1/2 cups chopped)3fresh oregano, chopped1 tablespoonmilk1 cupwhole milk ricotta cheese2 cupsmozzarella, torn4 ounces
Nutrition Facts
calories
698 kcal
serving Size
1 serving
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