Vegetable Filled Shells With Tomato Sauce Food

GARDEN VEGETABLE TOMATO SAUCE

Steps:

• Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

VEGETABLE-FILLED SHELLS WITH TOMATO SAUCE

Steps:

• Toss the zucchini with salt; transfer to a colander set over a bowl.
• Place a saucer on top of the zucchini and weight with something heavy; let stand 30 minutes.
• Rinse with cool water; drain and squeeze dry; blot with paper towels to remove excess moisture.
• Cook pasta shells in lots of boiling salted water until barely cooked, about 7 minutes.
• Transfer with a slotted spoon to a bowl of cool water; let stand until ready to use.
• Melt butter in a skillet; add in zucchini, broccoli, mushrooms, carrot, and scallions; saute until veggies are crisp-tender, about 5 minutes; season with salt and pepper.
• In a big bowl, combine the ricotta, 1 cup mozzarella, egg, basil, and parmesan cheese; add in the vegetables; stir to combine.
• Preheat oven to 350°; lightly butter a 13x9 inch baking dish.
• Drain the shells; carefully invert on paper towels to blot dry.
• Fill shells with the stuffing mixture, distributing evenly.
• Arrange shells in prepared dish; cover with foil and bake 30 minutes.
• Uncover and sprinkle each shell with some of the remaining mozzarella; bake uncovered, 15 minutes, or until cheese is browned and bubbly.
• Serve the stuffed shells with some of the tomato sauce spooned over each serving.