Olive Tapenade Stuffed Shells
Ingredients
- 1 box large stuffed shells, cooked and drained
- 1 16 oz can black olives (drain & reserve 2 T. liquid from ca
- 4 - 6 cloves garlic, minced (adjust to taste)
- 1 tbsp Extra virgin olive oil
- 1/3 cup breadcrumbs
- 1/3 cup shredded Parmesan cheese
- 1 16 oz can crushed tomatoes
- 1 1/2 cup mozzarella cheese
Instructions
- In a food processor or blender, combine the olives, reserved liquid, garlic and olive oil. Process until everything is minced.
- Scrape olive mixture into a small bowl. Add breadcrumbs and Parmesan cheese. Stir to mix.
- Spread crushed tomatoes (about 1/3 of the can) over the bottom of a 13×9 casserole dish. Fill each shell with about 2 T. filling. Place in dish. Cover all shells with remaining tomatoes and sprinkle mozzarella cheese on top.
- Bake at 350 degrees for 15 minutes, just until heated through and cheese is melted.