Try these deliciously creamy shells with a glass of Liberty Vineyards Dry Riesling or Riesling.

Ingredients

  • Shell - approximately 25 jumbo macaroni shells
  • Shell - 2 tablespoons butter
  • Shell - 1 clove garlic, minced
  • Shell - 1 cup zucchini, sliced
  • Shell - 1 cup yellow pepper, cut into 1" pieces
  • Shell - 1/2 cup red onion, coarsely chopped
  • Shell - 1/2 teaspoon salt
  • Shell - 1/4 teaspoon pepper
  • Shell - 2 tablespoons torn fresh basil
  • Shell - 1 teaspoon fresh oregano
  • Shell - 1 egg, slightly beaten
  • Shell - 2 cups shredded Mozzarella cheese
  • Shell - 1/2 cup good-quality grated Parmesan cheese
  • Shell - 15 ounces ricotta cheese
  • Shell - 2 medium tomatoes, cut into 1/2" pieces
  • Sauce - 2 tablespoons butter
  • Sauce - 2 tablespoons flour
  • Sauce - 1/4 teaspoon salt
  • Sauce - 1/4 teaspoon pepper 1 cup milk
  • Sauce - 1 cup shredded Mozzarella cheese
  • Sauce - 1/4 cup chopped fresh parsley
  • Sauce - 1 tablespoon torn fresh basil
  • Sauce - 2 tablespoons good-quality grated Parmesan cheese

Steps

  • 1
    Heat oven to 350 degrees. Cook macaroni shells according to package directions; rinse. Melt butter in medium skillet. Stir in garlic; add remaining shell ingredients except egg, all cheeses, tomatoes and macaroni shells. Cook over medium heat, stirring occasionally, until vegetables are crisp-tender (approximately 6 minutes). Meanwhile, stir together egg and cheeses in large bowl. Stir in tomatoes and cooked vegetable mixture. Stuff each macaroni shell with egg, cheese and vegetable mixture (approximately ¼ cup per shell). Place filled shells in a 13” x 9” baking pan. In 2 quart saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Cook, stirring occasionally, until smooth and bubbly (about 30 seconds). Add milk; continue cooking until sauce begins to thicken (about 1-2 minutes). Stir in 1 cup Mozzarella cheese, 1 tablespoon parsley and 1 tablespoon basil. Continue cooking, stirring occasionally, until cheese is melted (about 2 to 4 minutes). Pour sauce over shells; sprinkle with 2 tablespoons parmesan cheese. Bake for 25 to 30 minutes or until heated through. Enjoy with a glass of Liberty Vineyards Dry Riesling or Riesling wine.

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