Cheesy Veggie Stuffed Shells

nut free
Prep time
10 minutes
Cook time
40 minutes
Photography by Christine Pittman in partnership with Produce for Kids.

Everyone loves pasta and this veggie-packed version of 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.


jumbo pasta shells (cooked according to package directions)
2 cups
part-skim ricotta cheese
1 cup
part-skim mozzarella cheese (shredded, divided)
1⁄4 cup
parmesan cheese (shredded)
large egg
2 cups
fresh spinach (chopped)
1⁄3 cup
onion (grated)
1⁄3 cup
mushrooms (finely chopped)
1⁄3 cup
zucchini (grated)
2 cloves
garlic (minced)
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 lowfat salad dressing
½ cup cherry medley fruit salad
A glass of water

Calories 626

Fat 18.21g

Protein 29.79g

Carbohydrates 84.51g

Fiber 12.05g

Cholesterol 86mg

Sodium 463mg

Calcium 617mg

Iron 2.57mg