Cheesy Beef Stuffed Shells

Ingredients:

• 1 lb extra lean ground beef cooked and drained
• 16 ounces uncooked jumbo pasta shells
• 1 tbsp olive oil
• 1/2 cup frozen bell pepper/onion stir fry vegetables
• 2 cloves garlic finely chopped
• 1 small zucchini diced
• 1 (2 1/4 ounce) can sliced ripe olives drained
• 1 (14 ounce) jar unsalted tomato sauce
• 1/2 cup fat free ricotta cheese
• 1/4 cup fat free egg substitute
• 1/4 cup grated Parmesan cheese
• 1/2 cup Italian blend cheese shredded

Directions:

1. Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
2. Cook and drain pasta shells as directed on package.
3. Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook stir-fry vegetables, hamburger meat and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
4. Add zucchini; cook 4 minutes, stirring occasionally. Stir in olives and 1/4 cup of the pasta sauce. Cook until hot, stirring frequently. Remove from heat.
5. In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
6. Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
7. Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese.
8. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.