Cheesy Veggie Stuffed Shells

Dinners
vegetarian
nut free
Prep time
10 minutes
Cook time
40 minutes
Serves
Servings
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.

Ingredients

24  
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)
1  
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)
1  
jar (26 oz.) low-sodium pasta sauce

Instructions

  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