Episode 17 Part 1 | Stuffed Shells with zucchini | Parmesan #chickentenders | Living757tv

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella lowers fat content.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

jumbo pasta shells

🥗Healthier: whole wheat pasta shells

💰Cheaper: regular pasta shells

Whole wheat adds fiber.

Grate the zucchini and squash.

Chop the red bell pepper and mince the shallot.

Season the vegetables with salt and black pepper to taste.

Heat 2 tablespoons of Bertolli's extra virgin olive oil in a skillet.

Add the grated zucchini and squash to the skillet and cook until softened.

Stir in the chopped red bell pepper and minced shallot; cook until the vegetables are tender.

In a separate bowl, combine 4 tablespoons of ricotta cheese with 1/2 cup of fresh tomato sauce.

Cook the 8 ounces of jumbo shells according to package instructions until al dente; drain and cool.

Coat the bottom of a glass dish with extra sauce.

Stuff each cooked jumbo shell with the vegetable and cheese mixture.

Top the stuffed shells with additional sauce and sprinkle with freshly grated Parmesan cheese.

Garnish with chiffonade of fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens