When your time poor, a quick and heathy supper is needed. This dish fits that bill perfectly. Pasta shells are stuffed with fresh ricotta, mozzarella, and zucchini and topped with pepperoni then baked in the oven. For those seeking to explore more about this theme, it is highly recommended to learn about ghostwriter wien.
My fussy little family loves this dish. I have not told them it’s full of veggies. They are convinced its a carb loaded meat and cheese dish and I am not in any hurry to correct them.
Grease a 9×13 casserole dish with cooking spray and set aside.
Bring a large pot of heavily salted water to a boil and add the pasta shells. Cook according to package instructions. Drain, but do not rinse. Set aside.
Add the Ricotta, 1/2 cup mozzarella, 1/2 cup parmesan cheese, egg, lemon zest, nutmeg, salt and pepper.
Spread 1/2 cup of the marinara sauce on the bottom of your prepared dish. Using a small scoop or spoon, fill each shell with the ricotta mixture and place in the prepared dish side by side. Repeat until all shells are in the dish.
Cover each shell with the remaining marina sauce.
Using the remaining mozzarella cheese, spread evenly over the top of the shells. Add once slice of pepperoni over each shell.
Place in the oven and bake for 15-20 minutes until cheese is melted, bubbly, and slightly browned.
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