Vegetable and Cheese Stuffed Shells with Dill Mustard Grilling Sauce
6 ounces jumbo pasta shells
2 scallions (including green parts coarsely chopped)
1 zucchini, scrubbed and cut into chunks
1/2 pound white mushrooms, wiped and trimmed
2 tablespoons olive oil
1 clove garlic, minced
3/4 cup broccoli florets cut into small pieces
6 tablespoons chopped fresh dill
Salt and freshly ground black pepper to taste
1/2 cup Silver Palate Dill Mustard Grilling Sauce
1/2 cup ricotta cheese, regular or low-fat
4 ounces fresh mozzarella, cut into small pieces
1/2 cup + 2 tablespoons grated Parmesan cheese
1/4 cup sodium-reduced chicken or vegetable stock
Preheat oven to 400° F. Cook shells according to package directions until just tender. Drain, rinse with cold water and set aside. Combine scallions, zucchini and mushrooms in a food processor and pulse until they form a coarse mixture. Heat 1-1/2 tablespoons of the oil in a large skillet over medium-high heat. Stir in garlic and cook for 30 seconds, being careful not to brown garlic. Add zucchini-mushroom mixture, cooking over high heat until it starts to give up its liquid, about 2 minutes. Add broccoli pieces and cook another 2 minutes until liquid is reduced. Stir in 4 tablespoons dill, season with salt and pepper. Add Silver Palate Dill Mustard Grilling Sauce, ricotta, mozzarella and 1/2 cup Parmesan cheese. Stir to mix. Cook until mozzarella starts to melt. Remove from heat.Cover the bottom of a shallow pan with remaining 1/2 tablespoon oil. Pour in stock. Stuff shells with vegetable-cheese mixture and place side by side in pan. Sprinkle on remaining 2 tablespoons Parmesan cheese. Bake until warmed through, 12 to 15 minutes. Garnish with remaining 2 tablespoons dill.