Cheesy Stuffed Shells

Prep Time: 30 min
Cook Time: 1 hr 45 min
Level: Easy
Serves: 4 to 6 servings

Ingredients

For the Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper

For the Shells:
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray

Directions

Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and sauté until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.

Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.

Veggie Pankcakes.

My son claims not to like zuchinni but liked these. I didn't have any celery seed. I added some onion salt but still thought it could use a bit more seasoning. Next time I think I'll add half again what it calls for in the seasoning department. Enjoy!

It comes from the 1999 Taste of Homes cookbook.
Yield: 12 pancakes

2-3 medium zucchini, coarsely grated (about 2 cups)
1 medium carrot, grated
1 medium potato, peeled and grated
1/3 cup frozen peas
1/3 cup frozen corn
2 eggs
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 tsp each salt, pepper, garlic powder and celery seed
Vegetable oil for frying

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas, and corn in a bowl. Stir in the eggs, flour, cheese and seasonings; mix well. In a skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm.

Zucchini Brownies

2 C grated zucchini
1/2 C oil
1 1/2 C sugar
2 tsp vanilla
2 C flour
1/4 C cocoa
1 1/2 tsp baking soda
1 tsp salt
1/2 C nuts (optional)

Pre-heat oven to 350. Mix zucchini, oil, sugar, and vanilla in a large bowl. Add dry ingredients and mix very well. Bake in greased 9x13 pan for 30 minutes at 350.