Great Garlic Recipes/1997

Stuffed Jumbo Shells with Garlic Vegetables
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Garlic Vegetables (recipe follows) 2 cups ricotta cheese 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese 2 cloves garlic, minced 3/4 teaspoon dried marjoram leaves
1/2 to 1 teaspoon salt 1/2 teaspoon dried basil leaves 1/2 teaspoon black pepper
1/4 teaspoon dried thyme leaves 12 jumbo pasta shells, cooked according to package directions, drained and cooled grated Parmesan cheese
GARLIC VEGETABLES: 2 tablespoons olive oil, divided 1 large head garlic, coarsely chopped 1/3 cup sun-dried tomatoes (not packed in oil)
2 tablespoons all-purpose flour 1-1/4 cups canned vegetable broth 2 large carrots, sliced diagonally
1 medium zucchini, halved and sliced 1 medium yellow summer squash, halved and sliced 2 tablespoons minced fresh parsley
salt and black pepper



1 Prepare Garlic Vegetables. Spoon into 10-inch round baking dish.
2 Combine ricotta, spinach, 1/4 cup grated Parmesan cheese, garlic, marjoram, salt, basil, pepper and thyme in medium bowl. Spoon cheese mixture into shells.
3 Preheat oven to 350 F. Arrange shells on top of Garlic Vegetables. Carefully spoon sauce from vegetables over shells. Bake, loosely covered with foil, 35 to 40 minutes or until stuffed shells are heated through. Sprinkle Parmesan cheese over shells.
4 GARLIC VEGETABLES: Heat 1 tablespoon oil in small skillet over medium heat. Add garlic; cook and stir 2 to 3 minutes. Reduce heat to low and cook about 15 minutes or until garlic is golden brown, stirring frequently. Add tomatoes; cook over medium heat 2 minutes. Stir in flour. Cook and stir 2 minutes. Gradually stir in vegetable broth. Cook 1 to 2 minutes or until sauce thickens, stirring constantly.
5 Heat remaining 1 tablespoon oil in medium skillet over medium heat. Add carrots; cook and stir 2 minutes. Add zucchini and squash; cook and stir 3 minutes or until crisp-tender. Remove from heat. Stir garlic mixture and parsley into carrot mixture in skillet. Season to taste with salt and pepper.

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