Cheesy Stuffed Pasta

I was traversing the frozen aisle of the grocery store trying to decide what to have for dinner when I saw
some stuffed pasta shells and decided that I could make it myself instead of settling for frozen.  I always try to make things if I can and have the time because it always tastes so much better and you can customize it. This recipe turned out wonderfully and got a great review from the hubs.

Ingredients: 

• 14 uncooked jumbo pasta shells
• 1 Tbsp. olive or vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 1 small bell pepper (any color), chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 1 small zucchini, diced (about 3/4 cup)
  
• 1 jar (14 to 15 oz) tomato pasta sauce
• 1/2 cup ricotta cheese
• 1 egg
• 1 cup shredded Italian cheese blend or mozzarella cheese (4 oz)
• 1/4 cup grated Parmesan cheese

Directions:

1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
2. Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook onion, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
3. Stir in 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
4. 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.
5. Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
6. Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Recipe from: http://www.bettycrocker.com/recipes/cheese-and-vegetable-stuffed-shells