Veggie-Stuffed Pasta Shells

Veggie-Stuffed Pasta Shells

by Diane Caldwell 2 years ago
5 (1)
15 minutes
473.8 kcal
51.3 g carbs
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Description

Jumbo pasta shells are filled with a shredded veggie and cheese mixture, then heated in a skillet with lots of traditional pasta sauce.

Ingredients
  • 12 dry jumbo shell macaroni
  • 1 ¼ cups shredded carrots
  • 1 ¼ cups shredded zucchini
  • ⅓ cup finely chopped onion
  • 1 tablespoon olive oil
  • 1 ½ cups baby spinach or arugula
  • ¾ cup ricotta cheese
  • 1 ¼ cups shredded Italian blend cheese
  • ¼ teaspoon salt
  • 1 (23 ounce) jar RAGÚ® Homestyle Thick and Hearty Traditional Sauce
Directions
  1. 1. In a large saucepan cook pasta according to package directions; drain. Rinse pasta with cold water; drain again.
  2. 2. Meanwhile, in a 12-inch skillet cook carrots, zucchini, and onion in hot oil over medium-high heat 3 to 5 minutes or until tender. Stir in spinach; cook and stir 1 minute. Transfer vegetable mixture to a large bowl.
  3. 3. Stir ricotta cheese, 3/4 cup of the Italian-blend cheese, and salt into vegetable mixture. Spoon a rounded 2 Tbsp. filling into each pasta shell. Pour RAGÚ® Homestyle Thick and Hearty Traditional Sauce into skillet; place filled shells on sauce. Heat shells and sauce, covered, over medium heat 10 minutes or until heated through. Sprinkle with remaining cheese.
Nutrition Facts
serving: 12 stuffed shells
calories: 473.8 kcal
carbohydrates: 51.3 g
protein: 22 g
saturated fat: 9.6 g
cholesterol: 41 mg
sodium: 1086.5 mg
fiber: 6.6 g
sugar: 3.8 g