1 box large shells for stuffing (gluten free)
16 ounces ricotta (I did not have any and subbed cottage cheese.)
1 large onion, sauteed
3 generous sized mushrooms, chopped and sauteed
1/2 large zucchini, sliced and sauteed
1 teaspoon Italian seasoning
1/2 block of 16 ounce Mozzarella both sliced and grated (much more grated than sliced)
3/4 cup Parmesan
1 cup bottled Marinara sauce
Cook shells according to package directions. (I used gluten free.)
Preheat oven to 350 degrees.
While shells are cooking, saute onions, mushrooms and zucchini in 1 tablespoon of oil. I was going to caramelize the onions but I did not have enough time to pull if off so I added the mushrooms and zucchini.
Mix ricotta cheese with Italian seasoning.
Pour a little tomato sauce to lightly cover bottom of baking pan. I did not use all the shells so I used a 9 inch round baking pan. If I had used more, I would have gone with a rectangular one. With the round, I had two levels.
Line up your shells to cover the bottom.
Do the same with more shells, building on top. The final layer is the two cheeses.
The vegetables really make a difference.
Bake at 350 degrees for 30 minutes. Top should brown slightly.
Eat and enjoy.