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.

Cheesy Veggie Stuffed Shells

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Servings 6 Prep Time 10minutes
Cook Time 40minutes
Servings 6 Prep Time 10minutes
Cook Time 40minutes
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.
Ingredients
  • 24 jumbo pasta shells, cooked according to package directions
  • 2 cups part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/4 cup shredded Parmesan cheese
  • 1 large egg
  • 2 cups baby spinach, chopped
  • 1/3 cup finely chopped Little Bear sweet onion
  • 1/3 cup finely chopped mushrooms
  • 1/3 cup shredded zucchini
  • 2 cloves garlic, minced
  • 1 (26 oz.) jar low-sodium pasta sauce
  • 1 Del Monte® Fruit Naturals® Snack, per serving
Directions
  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.
  4. Serve with Fruit Naturals®
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
Tags , , , , ,
Servings 6 Prep Time 10minutes
Cook Time 40minutes
Servings 6 Prep Time 10minutes
Cook Time 40minutes
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.
Ingredients
  • 24 jumbo pasta shells, cooked according to package directions
  • 2 cups part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/4 cup shredded Parmesan cheese
  • 1 large egg
  • 2 cups baby spinach, chopped
  • 1/3 cup finely chopped Little Bear sweet onion
  • 1/3 cup finely chopped mushrooms
  • 1/3 cup shredded zucchini
  • 2 cloves garlic, minced
  • 1 (26 oz.) jar low-sodium pasta sauce
  • 1 Del Monte® Fruit Naturals® Snack, per serving
Directions
  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.
  4. Serve with Fruit Naturals®
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

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