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.
- Preheat oven to 350°F.
- Mix ricotta, ½ cup mozzarella, Parmesan, egg, spinach, onion, mushrooms, zucchini and garlic in large mixing bowl.
- 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.
- Salad topped with shredded carrots, bell peppers and lowfat salad dressing
- ½ cup cherry medley fruit salad
- A glass of water