16 jumbo macaroni shells

SAUCE:

1 (12 oz.) jar roasted peppers, drained
1 sm. onion (quartered and sliced)
1 lg. clove garlic
1/2 to 3/4 c. chicken broth
1 c. crushed Italian tomatoes and puree
1 tsp. dried basil leaves
1 tsp. fresh lemon juice
Black pepper

FILLING:

2 med. sized zucchini
1 c. light Ricotta cheese or sm. or lg. curd cottage cheese
2 tbsp. grated Parmesan cheese
1 tbsp. chopped onion
1 tbsp. chopped parsley
1/2 tsp. oregano leaves
1/2 tsp. basil

Cook macaroni without salt.

Combine red peppers, onion, garlic, chicken broth, tomatoes, basil, oregano and lemon juice, black pepper in food processor or blender. Pour into 2 quart saucepan. Bring to boil, then simmer 15 minutes. Drain shells, rinse in cold water. Drain.

Shred zucchini and squeeze dry.

Stir in Ricotta, Parmesan cheese, onion, parsley, oregano and basil.

Fill each shell and pour sauce over all.

Cook, covered, over low heat 20 to 30 minutes or bake 350 degrees for 30 minutes.