05-25-2005, 01:07 PM
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup sweet red pepper, diced
1 cup zucchini, diced
1 cup mushrooms, sliced
1 medium tomato, diced
1/4 cup chicken broth
1 (8 ounce) can tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
Salt and pepper
1 (20 ounce) package frozen stuffed shells or manicotti
1/2 cup mozzarella cheese
Heat oil in saucepan. Add onion, garlic, pepper, zucchini, mushrooms and tomato; cook until tender, about 3 minutes.
Stir in chicken broth, tomato sauce and herbs; simmer for 2 minutes, stirring occasionally. Season with salt and pepper to taste.
Coat shallow 2-quart baking dish with nonstick cooking spray. Spread 3/4 cup sauce on bottom of dish. Arrange pasta in dish; cover with remaining sauce. Sprinkle cheese over top. Cover with foil; bake at 400 degrees F for 40 minutes.
Remove from oven and serve.
Makes 4 servings.
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup sweet red pepper, diced
1 cup zucchini, diced
1 cup mushrooms, sliced
1 medium tomato, diced
1/4 cup chicken broth
1 (8 ounce) can tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
Salt and pepper
1 (20 ounce) package frozen stuffed shells or manicotti
1/2 cup mozzarella cheese
Heat oil in saucepan. Add onion, garlic, pepper, zucchini, mushrooms and tomato; cook until tender, about 3 minutes.
Stir in chicken broth, tomato sauce and herbs; simmer for 2 minutes, stirring occasionally. Season with salt and pepper to taste.
Coat shallow 2-quart baking dish with nonstick cooking spray. Spread 3/4 cup sauce on bottom of dish. Arrange pasta in dish; cover with remaining sauce. Sprinkle cheese over top. Cover with foil; bake at 400 degrees F for 40 minutes.
Remove from oven and serve.
Makes 4 servings.