Caprese Style Giant Stuffed Shells

Informations supplémentaires

35 min. | 899 kcal | easy | Even better the next day, Family, Vegetarian | Printable version

1. Cook the shells Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Add the shells and cook for 10-12 minutes until al dente. Drain and rinse under cold water to facilitate handling in step 5.

2. Setup Cut the tomato, zucchini and onion into small cubes. Chop the basil.

3. Cook the vegetables Heat a drizzle of oil in a skillet over medium high heat. Cook the onion, zucchini and tomato with the Bruschetta spices for 5-7 minutes until browned. Add salt and pepper.

4. Make the pesto sauce In a bowl mix the yogurt with the pesto, some of the chopped basil to taste and 3-4 tbsp. of water. Add salt and pepper to taste.

5. Stuff the shells Lightly oil the bottom of a baking dish. Garnish the shells with the vegetable mixture and place in the dish. Garnish with the mozzarella. Bake in the oven for 10-12 minutes until the cheese is melted.

6. Plate your dish Top the shells with the pesto sauce and some basil. Bon appétit!

180gShells

1unitBasil

1unitTomato(es)

1unitZucchini(s)

0.5unitYellow Onion(s)

1unitBasil Pesto

1unitGreek Yogourt 2%

150gMozzarella

5gBruschetta Spices

What you need pot, strainer, pan, baking dish, bowl

899 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 104g

35%

fat 36g

55%

cholesterol 69mg

23%

fiber 10g

40%

protein 40g

saturated 12g

60%

sodium 586mg

24%

sugar 20g

trans 0g