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    Pasta Stuffed Pizza-Style

    Source of Recipe


    30 Jumbo Shells or 13 Manicotti Shells, uncooked
    3 medium zucchini, grated
    2 teaspoons garlic powder
    1 cup Italian-style bread crumbs
    1 1/2 oz. pepperoni slices, torn into small pieces
    1 large egg white

    3 cups tomato sauce
    1 teaspoon dried oregano
    1 teaspoon dried basil
    3 oz. part-skim mozzarella cheese, grated
    1/4 cup grated Parmesan cheese

    Prepare pasta according to package directions.

    While pasta is cooking, preheat oven to 450-o F. Toss the zucchini with the garlic powder and put it into a colander. Let it sit 5 minutes and then squeeze out as much moisture as possible. In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well. In a medium mixing bowl, stir together the ingredients for the sauce.

    When pasta is done, drain well. Rinse with cold water and drain again. Stuff the shells with the filling mixture and arrange them in a 9 x 13 x 2-inch pan. Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses. Bake uncovered 15 to 20 minutes or until the cheese has melted. Serves 4.




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