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Dairy
Medium
2 Hours
Diets 
Late spring, when the summer squash starts to arrive and fresh herbs are in bloom in my garden, is my favorite time of year. This stuffed shell dish with zucchini and other vegetables creates a healthy and delicious main dish for your family. Enjoy with a glass of dry white wine!
1 12-ounce (340-gram) box large pasta shells, cooked according to package directions
32 ounces (910 grams) ricotta cheese
2 and 1/2 cups shredded mozzarella cheese, divided
8 ounces (225 grams) cream cheese
4 ounces (110 grams) goat cheese (plain or herbed)
1/4 cup Tuscanini Parmesan Cheese
2 eggs
1/4 cup fresh chopped basil
1 tablespoon chopped parsley
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
10 ounces (280 grams) Tuscanini Marinara Sauce
2–3 tablespoons olive oil, for sautéing
1 red onion, diced
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
3 medium zucchini, diced
2 medium yellow squash, cut in half-moons
1 yellow pepper, diced
1 tablespoon kosher salt
1/2 teaspoon black pepper
2 plum tomatoes, deseeded and chopped
1 teaspoon dried oregano
1 teaspoon fresh chopped thyme
3 scallions, diced
1/8 teaspoon crushed red pepper
1 tablespoon Tuscanini White Wine Vinegar
6 ounces (170 grams) Tuscanini Marinara Sauce
1 tablespoon sugar or honey
4 ounces (110 grams) yellow grape tomatoes, cut in half
2 cups lightly packed soft, fresh herbs, such as parsley, basil, and dill
1/2–3/4 cup olive oil
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Mix ricotta cheese, one and 1/2 cups mozzarella cheese, cream cheese, goat cheese, Parmesan cheese, eggs, herbs, and spices. Stuff each shell with the cheese mix.
Line the bottom of two 9×13-inch (23×33-centimeter) pans with the marinara sauce and line up the shells on top. Cover and bake for 15 minutes.
Remove from oven, uncover, and sprinkle the remaining cup of mozzarella over the shells. Bake for another 20–30 minutes, until the cheese melts and gets a little color. Broil it for a bit if you like the tops crispy.
Heat oil in a pan. Sauté onion and garlic, then add zucchini, squash, and yellow pepper and season with salt and pepper. Add plum tomatoes and herbs. Add scallions and crushed red pepper.
Once the vegetables are slightly cooked, add vinegar, marinara sauce, and sugar or honey. Taste and adjust seasoning as desired. Cook the stew until all the vegetables are soft but not overcooked. Add the yellow tomatoes and stir to combine.
Bring a pot of salted water to a boil and prepare an ice bath. Once the water is boiling, add the herbs and cook for about 15 seconds, just until the herbs are bright green. Quickly transfer the herbs to the ice bath and let sit until completely cooled.
Transfer the herbs to a tea towel and wrap until most of the moisture is removed. Place the herbs in a blender. Add oil and blend on high until all the herbs are blended well. Add more oil if needed.
Line a sieve with either a cheesecloth or a coffee filter and let the oil sit for a few hours. Stir occasionally.
Place the vegetable ratatouille on a platter and arrange the cheesy shells on top. Drizzle with herb oil.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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