Cooking Time: 30 minutes

Serves 6

 What You Need:

• Olive oil
• 3 medium zucchini, grated, all extra liquid strained
• salt
• 1 bunch of spinach, washed and chopped
• 1 pouch of Haven's Kitchen Red Pepper Romesco 
• 1 lb of Ricotta cheese
• 1 lb shredded mozzarella cheese
• 1lb jumbo pasta shells

How to Make it:

1. Preheat oven to 350. Heat a large pan on high heat, add oil to coat the pan, then add the zucchini and a pinch of salt and saute til most of the liquid has evaporated, 3 minutes
2. Add spinach and cook with the zucchini for a minute or so, just until the leaves are wilted
3. Cut the heat and squeeze in ¼ pouch of Romesco sauce, mix to combine, then mix in the Ricotta and half of the mozzarella
4. Meanwhile, cook shells according to directions for al dente, and rinse with cool water
5. Lightly grease a large casserole dish and spoon the filling into the shells, laying them into the baking dish stuffed side up
6. Squeeze the remainder of the pouch over the dish and sprinkle with the other half of mozzarella
7. Bake for 25 minutes till cheese is golden and shells are cooked all the way through