Cheesy Veggie Stuffed Shells

Serves: 6

Everyone loves pasta and this veggie-packed version of ricotta stuffed shells offers all the flavor and comfort of a classic, family-favorite with a healthy twist. Prepare it for Sunday supper or add it to the recipe box as a go-to potluck dish.

Photography by Christine Pittman in partnership with Produce for Kids.


  1. 24 jumbo pasta shells, cooked according to package directions
  2. 2 cups part-skim ricotta cheese
  3. 1 cup part-skim mozzarella cheese, shredded, divided
  4. 1/4 cup parmesan cheese, shredded
  5. 1 large egg
  6. 2 cups DOLE® Baby Spinach, chopped
  7. 1/3 cup sweet onion, grated
  8. 1/3 cup mushrooms , chopped
  9. 1/3 cup zucchini, grated
  10. 2 cloves garlic, minced
  11. 1 jar (26 oz.) low-sodium pasta sauce


  1. Preheat oven to 350°F.
  2. Mix ricotta, ½ cup mozzarella, Parmesan, egg, spinach, onion, mushrooms, zucchini and garlic in large mixing bowl.
  3. Fill each cooked pasta shell with 2 Tbsp. cheese/vegetable mixture and arrange in 13x9-inch baking dish. Top with pasta sauce and bake 30 minutes. Top with remaining ½ cup mozzarella and bake 5 minutes, or until cheese melts.

Suggested Sides

Salad topped with shredded carrots, bell peppers and light Ranch dressing
1 fruit cup packed in 100% fruit juice
A glass of water

Nutritional Value

Calories 626

Fat 18.21g

Protein 29.79g

Carbohydrates 84.51g

Fiber 12.05g

Cholesterol 86mg

Sodium 463mg

Calcium 617mg

Iron 2.57mg

​*Nutritional information is for complete meal with suggested sides