Want to make something different for dinner? Fancy yet easy, this dish is sure to please taste buds and eyes! Kids can be a great help by shredding zucchini and helping to stuff the shells.
3 cloves chopped garlic
1/4 cup olive oil
1 Tbsp. dry or fresh basil or parsley
1/4 med. chopped onion
6 mild Italian sausages
1/2 cup shredded zucchini
1/2 cup shredded large carrots
12 oz. jumbo shells, precooked “al dente”
1 1/2 cups mozzarella cheese
2 cups Rinaldi tomato sauce of your choice
Pinch of salt & pepper
Preheat oven to 360 degrees. On the stove, heat olive oil in a pan. Add onions and sausage. When onions and sausages are cooked, add carrots. When carrots have softened a bit, add zucchini. While the mixture is browning, add garlic and basil. After everything is well cooked, remove from heat. Add an egg to keep the ingredients from separating. Add salt and pepper, and stir. Spoon the sausage mixture into precooked shells. Top with tomato sauce and mozzarella cheese. Top with foil and bake for 20 minutes. (The foil keeps the shells moist, cooks the egg, and brings the food to the right temperature.) Remove foil, add parsley, and place in oven for 10 additional minutes.