Cheese- And Vegetable-Stuffed Shells

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
673
FAT
74%
CHOL
89%
SOD
38%

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Ingredients for 4 servings

16 uncooked jumbo pasta shells

1 tablespoon olive or vegetable oil

1 medium onion, chopped (1/2 cup)

1 small bell pepper (any color), chopped (1/2 cup)

2 cloves garlic, finely chopped

1 small zucchini, diced (about 3/4 cup)

1 can (2 1/4 oz) sliced ripe olives, drained

1 jar (14 to 15 oz) tomato pasta sauce

1/2 cup ricotta cheese

1 egg

1 cup shredded Italian cheese blend or mozzarella cheese (4 oz)

1/4 cup grated Parmesan cheese

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